1. season chicken with salt and pepper. heat 1 tablespoon oil in large nonstick skillet over med-high heat. cook chicken for 5 minutes or until browned on both sides. remove and set aside. 2. heat 1 tablespoon oil in same skillet oven med-high heat until hot. add mushrooms, cook and stir for 5 minutes or until mushrooms are tender. stir in broth, wine and mustard, and pepper flakes. return chiken to skillet. add tomatoes, artichoke hearts. heat to boiling. reduce heat to med-low, cover and cook for 10 minutes or until chicken is no longer pink in center. combine cornstarch and 1 tablespoon cold water in small bowl. stir into skillet. heat to boiling, cook stirring over high heat for about 1 minute or until sauce thickens. 3. sprinkle with dried parsley flakes and serve. ---------------------------------------------------------------------------
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