Add Mediterranean flavor to chicken breasts by topping with a mixure of artichokes, olives and Dijon mustard. Serve over buttered bow tie pasta.
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
1 teaspoon cornstarch
2 teaspoons Dijon mustard
1/3 cup pitted kalamata olives
1 (14-ounce) can quartered artichoke hearts, drained
2 tablespoons minced fresh parsley
How to Make It
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. Remove chicken from pan; keep warm.
Combine wine, broth, cornstarch, and mustard. 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.
This is one of my "go-to" company recipes! My variations: I use chicken tenders and cut into bite-size pieces before browning. I add some minced garlic and capers...but follow the rest of the recipe. Usually double up the sauce to make enough to cover bowtie pasta. Friends & family often request this recipe...very easy to make. Nice to make ahead and let the chicken/sauce/veggies stay warm on low in crockpot. I serve with crusty bread and green salad. No one imagines this to a be a "light" recipe!
I thought this was a good basic recipe, but I made a significant number of revisions. First, I sauteed some diced onions and minced garlic, then removed from heat. Next, I browned the chicken on each side, then removed from heat. I then made the sauce and deglazed the pan, but then added the chicken, onions, and garlic back to the pan and simmered (covered) until it was cooked through (about 10 more minutes). I added additional broth as necessary to keep the liquid level high enough.
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