Saturday, April 9, 2011
Chicken with Artichokes and Olives
I got this recipe from a 2004 Cooking Light Cookbook
1 tablespoon olive oil
4 skinless, boneless, chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup dry white wine
1/4 cup chicken broth
2 teaspoons dijon mustard
1 teaspoon cornstarch
1/3 cup pitted kalamata olives
1 (14oz) can quartered artichoke hearts, drained
2 tablespoons minced fresh parsley
1. Heat oli 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, mustard, and cornstarch. Add to pan, scraping pan to loosen browned bits. Brin to a boil, cook 1 minute. Stir in olives and artichokes, cook 1 minute. Spoon sauce over chicken, sprinkle with parsley.