Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Serve over buttered bow tie pasta.
Ingredients[]
- 1 tablespoon olive oil
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dry white wine
- 1/4 cup fat-free, less-sodium chicken broth
- 2 teaspoons Dijon mustard
- 1 teaspoon cornstarch
- 1/3 cup pitted kalamata olives
- 1 (14-ounce) can quartered artichoke hearts, drained
- 2 tablespoons minced fresh parsley
Directions[]
- Heat oil 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.
- Combine wine, broth, mustard, and cornstarch.
- Add to pan, scraping pan to loosen browned bits.
- Bring to a boil; cook 1 minute.
- Stir in olives and artichokes; cook 1 minute.
- Spoon sauce over chicken; sprinkle with parsley.
Yield: 4 servings (serving size: 1 chicken breast half and 1/4 cup sauce)