2 Tbsp. olive oil
1 lb. boneless, skinless chicken breast halves
1 (10 oz.) package fresh mushrooms, sliced
3/4 cup chicken broth
1/4 cup dry red wine or beef broth or water
3 Tbsp. FRENCH'S® Dijon Mustard
2 med tomatoes, seeded and coarsely chopped
1 (14 oz.) can artichoke hearts, drained and quartered
2 tsp. cornstarch
HEAT 1 tbsp. oil in large nonstick skillet over medium-high heat. Cook chicken 5 minutes or until browned on both sides. Remove and set aside.
HEAT 1 tbsp. oil in same skillet until hot. Add mushrooms. Sauté 5 minutes 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 minutes or until chicken is no longer pink in center.
COMBINE cornstarch with 1 tbsp. cold water. Stir into sauce. Heat to boiling. Cook, stirring, over high heat about 1 minute or until sauce thickens. Serve with steamed zucchini or, if desired, cooked orzo pasta.
Tip: To seed tomato, cut in half crosswise. Gently squeeze tomato halves until seeds come out.