Chicken With Artichokes And Olives

• 1 tablespoon olive oil
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup dry white wine
• 1/4 cup fat-free, less-sodium chicken broth
• 1 teaspoon cornstarch
• 2 teaspoons Dijon mustard
• 1/3 cup pitted kalamata olives
• 1 (14-ounce) can quartered artichoke hearts, drained
• 2 tablespoons minced fresh parsley

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

olive oil, skinless, salt, black pepper, white wine, chicken broth, cornstarch, mustard, olives, quartered artichoke hearts, parsley

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