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Prep Time: 10 Minutes Cook Time: 21 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Serve with rice or orzo pasta. 1/4 teaspoon of hot pepper flakes is just enough to jazz up the dish, if you like spicy hot food, then add more or add in some cayenne pepper. Enjoy :) Ingredients:
4 boneless skinless chicken breast halves |
1 (10 ounce) package fresh mushrooms, sliced |
3/4 cup chicken broth |
1/4 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 |
1/4 teaspoon hot pepper flakes (or cayenne) |
2 teaspoons cornstarch |
salt, to taste |
black pepper, to taste |
1/2 teaspoon dried parsley flakes |
Directions:
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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