Chicken Rustigo

Name: Chicken Rustigo
Ingredients: 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

9 ingredients

3 steps

Ingredients

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

Directions

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.