Chicken Rustigo
photo by J-Lynn
- Ready In:
- 31mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breast halves
- 283.49 g package fresh mushrooms, sliced
- 177.44 ml chicken broth
- 59.14 ml dry red wine
- 44.37 ml french's spicy brown mustard
- 2 plum tomatoes, coarsely chopped
- 396.89 g can artichoke hearts, drained and quartered
- 1.23 ml hot pepper flakes (or cayenne)
- 9.85 ml cornstarch
- salt, to taste
- black pepper, to taste
- 2.46 ml dried parsley flakes
directions
- season chicken with salt and pepper. heat 1 tablespoon oil in large nonstick skillet over med-high heat. cook chicken for 5 minutes or until browned on both sides. remove and set aside.
- heat 1 tablespoon oil in same skillet oven med-high heat until hot. add mushrooms, cook and stir for 5 minutes or until mushrooms are tender. stir in broth, wine and mustard, and pepper flakes. return chiken to skillet. add tomatoes, artichoke hearts. heat to boiling. reduce heat to med-low, cover and cook for 10 minutes or until chicken is no longer pink in center. combine cornstarch and 1 tablespoon cold water in small bowl. stir into skillet. heat to boiling, cook stirring over high heat for about 1 minute or until sauce thickens.
- sprinkle with dried parsley flakes and serve.
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Reviews
-
I wanted to try something new... this was really good! I omitted the mushrooms and wine, but don't think we missed them. And I only had regular French's mustard, but it still tasted alright. Very flavorful sauce and plenty of it; I did add fresh minced garlic. The main flavor is mustard, yet it's not vinegary or overpowering. I think next time I'll also omit the cayenne; I didn't find it necessary. I doubled the cornstarch mixture to get the consistency I wanted. Very good, thanks for sharing!
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