Chicken with Artichokes and Olives

Ingredients

• 14 ounce artichoke hearts drained quartered canned
• 0.3 teaspoon pepper black
• 1 teaspoon cornstarch 
• 2 teaspoons dijon mustard 
• 0.5 cup cooking wine dry white
• 0.3 cup less-sodium chicken broth fat-free
• 2 tablespoons parsley fresh minced
• 0.3 cup kalamata olives pitted
• 1 tablespoon olive oil 
• 0.3 teaspoon salt 
• 24 ounce chicken breast halves boneless skinless

Equipment

• frying pan

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Sprinkle chicken with salt and pepper.
3. Add chicken to pan; cook 5 minutes on each side.
4. Remove chicken from pan; keep warm.
5. Combine wine, broth, cornstarch, and mustard.
6. 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.