Chicken with Artichoke & Olives

Ingredients

• 6 oz CHICKEN BREAST, BONELESS, RAW
• 1 tbsp OLIVE OIL, EXTRA VIRGIN, 100% first cold pressed unrefined
• 1 cup ONION, RAW, sliced
• 2 clove GARLIC, RAW
• 1/2 tsp BLACK PEPPER, GROUND
• 1/2 cup WHITE WINE
• 1/2 cup CHICKEN BROTH, ORGANIC, LOW SODIUM
• 1 tsp CORNSTARCH
• 1 tsp DIJON MUSTARD
• 6 MED KALAMATA OLIVES, WHOLE
• 1/2 cup ARTICHOKE HEARTS, CANNED, NO SODIUM

Instructions

1. In a large skillet, heat oil.
2. Add sliced onion and chopped garlic.
3. Sauté 2-3 minutes, then add chicken breasts seasoned with black pepper.
4. Cook approximately 8-10 minutes, turning halfway through.
5. Remove chicken and vegetables from pan.
6. Combine the wine, broth, cornstarch and mustard in a small bowl.
7. Add to skillet and heat, scraping to loosen brown bits before bringing to a boil before reducing heat to medium.
8. Slice olives in half and quarter artichoke hearts and stir in olives and artichokes and cook 2 minutes.
9. Return chicken and vegetables to pan and cook an additional 2 minutes.

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