2 Tablespoons extra virgin olive oil 1 can - low-fat chicken broth
4 boneless chicken breasts 2 apples, peeled and sliced
1 medium onion, sliced 1 cup dry white wine
1 garlic clove, minced 1 Tablespoon corn starch
4 oz - fresh mushrooms, sliced 2 Tablespoons cold water
1-14 oz can artichoke hearts noodles- cooked and drained
Heat oil over medium high heat. Add chicken breasts and cook, turning once. Cook 8-10 minutes per side. Add onion, garlic, and mushrooms. Saute' 5 minutes. Add artichoke hearts, chicken broth, apples, and wine.
Simmer 10 minutes. Add cornstarch to cold water and mix thoroughly. Add to skillet. Simmer until sauce thickens. Serve over noodles.