Chicken With Artichokes And Olives

== 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)
Category:Quick and Easy Main Dishes
Category:Quick and Easy Recipes
Category:American Recipes
Category:American Meat Dishes
Category:American Main Dishes
Category:Main Dish Poultry Recipes
Category:Main Dish Recipes
Category:Poultry Recipes
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Healthy Main Dishes
Category:Healthy Recipes
Category:Oil Recipes
Category:Olive oil Recipes
Category:Chicken Recipes
Category:Chicken breast Recipes
Category:Salt Recipes
Category:Pepper Recipes
Category:Black pepper Recipes
Category:Wine Recipes
Category:White wine Recipes
Category:Chicken stock and broth Recipes
Category:Stock and broth Recipes
Category:Dijon mustard Recipes
Category:Mustard Recipes
Category:Cornstarch Recipes
Category:Olive Recipes
Category:Black olive Recipes
Category:Artichoke Recipes
Category:Artichoke heart Recipes
Category:Parsley Recipes
Category:Kalamata olive Recipes