1HEAT 1 tbsp. oil in large nonstick skillet over medium-high heat. Cook chicken 5 minutes or until browned on both sides. Remove and set aside.
2HEAT 1 tbsp. oil in same skillet until hot. Add mushrooms. Sauté 5 minutes or until mushrooms are tender. Stir in broth, wine and mustard. Return chicken to skillet. Add tomatoes and artichoke hearts. Heat to boiling. Reduce heat to medium-low. Cook, covered, 10 minutes or until chicken is no longer pink in center.
3COMBINE cornstarch with 1 tbsp. cold water. Stir into sauce. Heat to boiling. Cook, stirring, over high heat about 1 minute or until sauce thickens. Serve with steamed zucchini or, if desired, cooked orzo pasta.
Nutrition information coming soon.
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