 Chicken Rustigo
Makes 4 servings
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Image © Publications International, Ltd.
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Chicken Rustigo
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Ingredients
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4
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boneless skinless chicken breast halves
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1
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package (10 ounces) fresh mushrooms, sliced
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3/4
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cup chicken broth
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1/4
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cup dry red wine or water
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3
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tablespoons French's® Spicy Brown Mustard
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2
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plum tomatoes, coarsely chopped
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1
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can (14 ounces) artichoke hearts, drained and quartered
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2
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teaspoons cornstarch
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Prep Time
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10 minutes
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Cook Time
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21 minutes
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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.
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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.
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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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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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