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.