4 boneless skinless chicken breast halves
1 (10 oz) pkg fresh mushrooms, sliced
¾ cup chicken broth
¼ cup dry red wine OR water
3 tbs hearty deli brown mustard
2 med tomatoes, seeded and coarsely chopped
1 (14 oz) can artichoke hearts, drained and quartered
2 tsp cornstarch
2 tbs oil, divided
Season chicken with salt and pepper. Heat 1 tbs oil in a large nonstick skillet over medium-high heat heat. Cook chicken 5 minutes or until browned on both sides. Remove and set aside.
Heat remaining 1 tbs oil in same skillet 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 the center.
Combine cornstarch with 1 tbs cold water. Stir into skillet. Heat to boiling. Cook, stirring over high heat about 1 minute or until sauce thickens. Serve with orzo pasta, if desired.
4 servings