Chicken Rustigo

• 2 tablespoons olive oil
• 1 pound boneless skinless chicken breast halves
• 1 (10 ounce) package fresh mushrooms, sliced
• 3/4 cup chicken broth
• 1/4 cup dry red wine or water
• 3 tablespoons French's(R) Spicy Brown Mustard
• 2 medium tomatoes, seeded and coarsely chopped
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 2 teaspoons cornstarch

1. 1.Heat 1 Tbsp. oil in large nonstick skillet over medium-high heat. Cook chicken 5 minutes or until browned on both sides. Remove and set aside.
2. 2.Heat 1 Tbsp. oil in same skillet until hot. Add mushrooms. Saute 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. 3.Combine cornstarch with 1 Tbsp. cold water. Stir into sauce. Heat to boiling. Cook, stirring, over high heat about 1 minute or until sauce thickens. Serve with steamed zucchini or, if desired, cooked orzo pasta.

olive oil, chicken, fresh mushrooms, chicken broth, red wine, brown mustard, tomatoes, hearts, cornstarch

Taken from www.epicurious.com/recipes/member/views/chicken-rustigo-50026288 (may not work)