Chicken With Artichokes and Olives

• 1 tablespoon olive oil
• 4 (6 ounce) boneless skinless chicken breast halves
• 14 teaspoon salt
• 14 teaspoon black pepper
• 12 cup dry white wine
• 14 cup reduced-sodium fat-free chicken broth
• 1 teaspoon cornstarch
• 2 teaspoons Dijon mustard
• 13 cup pitted kalamata olive
• 1 (14 ounce) canquartered artichoke hearts, drained
• 2 tablespoons minced fresh parsley

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Sprinkle chicken with salt and pepper.
3. Add chicken to pan; cook 5 minutes on each side.
4. Remove chicken from pan; keep warm.
5. Combine wine, broth, cornstarch, and mustard.
6. Add to pan, scraping pan to loosen browned bits.
7. Bring to a boil; cook 1 minute.
8. Stir in olives and artichokes; cook 1 minute.
9. Spoon sauce over chicken; sprinkle with parsley.

olive oil, chicken breast halves, salt, black pepper, white wine, chicken broth, cornstarch, mustard, olive, canquartered artichoke, parsley

Taken from www.food.com/recipe/chicken-with-artichokes-and-olives-332707 (may not work)