The flavor is tangy with the mustard and balsamic vinegar. The artichokes, olives, and tomatoes give it that California healthy look.
1 tablespoon canola oil 4 boned and skinned chicken breast halves salt and pepper 2 cups fat-free chicken broth 2 tablespoons cornstarch 1 tablespoon balsamic vinegar 1 tablespoon coarsely ground mustard 1 tablespoon Dijon mustard 15 ounces artichokes, frozen or canned, drained 1/2 cup sliced black olives or kalamata olives 1 medium tomato, seeded and diced
In a large heavy skillet, heat oil. Add chicken and cook over medium-hot heat until brown. Sprinkle with salt and pepper. In a small bowl or jar, mix broth with cornstarch. Add to skillet and bring to a boil. Bring to a boil, stirring constantly.
Reduce heat and simmer 10 – 15 minutes or until chicken is thoroughly cooked. Add vinegar, mustards, and artichoke hearts. Heat through. Taste and adjust with extra mustard or salt and pepper if desired. Top with olives and tomatoes when ready to serve. Serve with noodles or mashed potatoes.
Note: Choose the mustard of your choice to make the sauce your way. Whole-grain mustards come in many styles from hot to sweet and mild. Think of the yellow flowering mustard plants in the fields of Napa Valley when you enjoy this dish. Adding the artichokes, olives, and tomatoes really bring in the California flavor.
Nutritional Information per serving:
Calories: 215 Fat, gm. 7 Protein, gm. 24 Carbs, gm. 13 Cholesterol, mg. 50 Fiber, gm. 4.7
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