Chicken Rustigo

Total Time: 31 mins Preparation Time: 10 mins Cook Time: 21 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.