Chicken With Artichokes and Olives |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Cooking Light. Ingredients:
1 tablespoon olive oil |
4 (6 ounce) boneless skinless chicken breast halves |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup dry white wine |
1/4 cup reduced-sodium fat-free chicken broth |
1 teaspoon cornstarch |
2 teaspoons dijon mustard |
1/3 cup pitted kalamata olive |
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.
2. Add chicken to pan; cook 5 minutes on each side. Remove chicken from pan; keep warm.
3. Combine wine, broth, cornstarch, and mustard. Add to pan, scraping pan to loosen browned bits.
4. 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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