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© Meredith Corporation. All rights reserved. Used with permission.
Season chicken with salt and pepper. Heat butter (or oil) in a large nonstick skillet over medium heat ; brown chicken in for 2 minutes on each side. Remove chicken from pan; add mushrooms, leeks and shallot to pan. Cook and stir until mushrooms are tender. Return chicken to pan; add 1/2 cup broth, Worcestershire and artichoke hearts. Bring to boiling; reduce heat. Simmer, covered, 10 minutes or until no pink remains in chicken (170°F).
Meanwhile, in a bowl, combine sour cream, flour, mustard and the remaining 1/4 cup broth. Remove chicken and vegetables to serving platter with a slotted spoon; cover and keep warm. Stir sour cream mixture into pan; cook and stir until thickened and bubbly. Cook and stir 1 minute more. Spoon sauce over chicken. Sprinkle with tomatoes and, if desired, parsley.