Chicken with Artichokes and Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Add Mediterranean flavor to chicken breasts by topping with a mixure of artichokes, olives and Dijon mustard. Serve over buttered bow tie pasta. Ingredients:
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 |
Directions:
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.
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