Chicken Rustigo

Name: Chicken Rustigo
Ingredients: 4 boneless skinless chicken breast halves; 1 (10 ounce) package fresh mushrooms, sliced; 34 cup chicken broth; 14 cup dry red wine; 3 tablespoons french's spicy brown mustard; 2 plum tomatoes, coarsely chopped; 1 (14 ounce) can artichoke hearts, drained and quartered; 14 teaspoon hot pepper flakes (or cayenne); 2 teaspoons cornstarch; salt, to taste; black pepper, to taste; 12 teaspoon dried parsley flakes

12 ingredients

15 steps

Ingredients

4 boneless skinless chicken breast halves
1 (10 ounce) package fresh mushrooms, sliced
34 cup chicken broth
14 cup dry red wine
3 tablespoons french's spicy brown mustard
2 plum tomatoes, coarsely chopped
1 (14 ounce) can artichoke hearts, drained and quartered
14 teaspoon hot pepper flakes (or cayenne)
2 teaspoons cornstarch
salt, to taste
black pepper, to taste
12 teaspoon dried parsley flakes

Directions

1

season chicken with salt and pepper.
2

heat 1 tablespoon oil in large nonstick skillet over med-high heat.
3

cook chicken for 5 minutes or until browned on both sides.
4

remove and set aside.
5

heat 1 tablespoon oil in same skillet oven med-high heat until hot.
6

add mushrooms, cook and stir for 5 minutes or until mushrooms are tender.
7

stir in broth, wine and mustard, and pepper flakes.
8

return chiken to skillet.
9

add tomatoes, artichoke hearts.
10

heat to boiling.
11

reduce heat to med-low, cover and cook for 10 minutes or until chicken is no longer pink in center.
12

combine cornstarch and 1 tablespoon cold water in small bowl.
13

stir into skillet.
14

heat to boiling, cook stirring over high heat for about 1 minute or until sauce thickens.
15

sprinkle with dried parsley flakes and serve.