can (14 ounces) artichoke hearts, drained and quartered
2
teaspoons cornstarch
Prep Time
10 minutes
Cook Time
21 minutes
1. Season chicken with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Cook chicken 5 minutes or until browned on both sides. Remove and set aside.
2. Heat 1 tablespoon oil in same skillet over medium-high heat until hot. Add mushrooms. Cook and stir 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.
3. Combine cornstarch and 1 tablespoon cold water in small bowl. Stir into skillet. Heat to boiling. Cook, stirring, over high heat about 1 minute or until sauce thickens. Serve with hot cooked orzo pasta, if desired.
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