Description
A recipe for Chicken Rustigo

Ingredients

• 4 boneless, skinless chicken breast halves
  
• 1 package (10 oz.) fresh mushrooms, sliced
  
• 3/4 cup chicken broth
  
• 1/4 cup dry red wine or water
  
• 3 tbsp. French's® Spicy Brown mustard
  
• 2 medium tomatoes, seeded and coarsely chopped
  
• 1 can (14 oz.) artichoke hearts, drained and quartered
  
• 2 tsp. cornstarch

Preparation
Prep Time: 10 minutes | Cook Time 21 minutes

1. Season chicken with salt and pepper. 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.

2. Heat 1 tbsp. oil in same skillet until hot. Add mushrooms. Cook and stir in broth, wine and French's Spicy Brown 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.

3. Combine cornstarch with 1 tbsp. cold water. Stir into skillet. Heat to boiling. Cook, stirring, over high heat about 1 minute or until sauce thickens. Serve with hot cooked orzo pasta, if desired.

Nutrition
no information available

Serves
4 Servings

Variations
no information available