Recipes
Great recipes and tips for the whole family
Country Style Skillet Chicken
Ingredients:
| 3 tbsp | FRENCH'S® Dijon Mustard | 45 mL |
| 2 tbsp | olive oil | 30 mL |
| 1 lb | boneless skinless chicken breast halves | 500 g |
| 10 oz. | fresh mushrooms, sliced | 300 g |
| ¾ cup | chicken broth | 175 mL |
| ¼ cup | dry red wine or water | 50 mL |
| 2 med | tomatoes, seeded and coarsely chopped | 2 med |
| 14 oz. | artichoke hearts, drained and quartered | 398 mL |
| 2 tsp | cornstarch | 10 mL |
Directions:
HEAT 1 tbsp. oil (15 mL) in large nonstick skillet over medium-high heat. Cook chicken 5 min. or until browned on both sides. Remove and set aside.
HEAT 1 tbsp. oil (15 mL) in same skillet until hot. Add mushrooms. Saute´ 5 min. or until mushrooms are tender. Stir in broth, wine and mustard. Return chicken to skillet. Add tomatoes and artichoke hearts. Heat to boiling. Reduce heat to medium-low. Cook, covered, 10 min. or until chicken is no longer pink in center.
MIX cornstarch with 1 tbsp. (15 mL) cold water. Stir into sauce. Heat to boiling. Cook, stirring, over high heat about 1 min. or until sauce thickens. Serve with steamed zucchini or , if desired, cooked orzo pasta.
Tips:
To seed tomato, cut in half crosswise. Gently squeeze tomato halves until seeds come out.
