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Rachael Ray's 30-Minute Healthy Recipes

Spicy Chicken & Mushrooms with Artichokes


* 4 boneless, skinless chicken breast halves
* 2-3 tablespoons vegetable oil for skillet
* 1 package (10 oz) fresh mushrooms, sliced
* 3/4 cup chicken broth ( or 1 cup if you want to omit red wine)
* 1/4 cup dry red wine (or omit and increase chicken broth as mentioned above)
* 3 tablespoons spicy brown mustard
* 2 medium tomatoes, seeded and coarsely chopped (or substitute 1 small can diced tomatoes)
* 1 can (14 oz) artichoke hearts, drained and quartered
* 2 teaspoons cornstarch mixed in 1 tablespoon cold water
* 4 cups cooked wide egg noodles, buttered(optional)


1. Salt & pepper the chicken to taste. Brown chicken in a large heavy skillet in about 1 tablespoon of vegetable oil over medium high heat. Remove from skillet and set chicken aside.
2. Using the same skillet, heat another tablespoon of vegetable oil and lightly brown mushrooms. Then carefully add the broth, wine and mustard, mixing well and scraping up all the good crispy good stuff from the bottom of the skillet.
3. Put the chicken back in the skillet along with the tomatoes and artichoke hearts. Bring to a boil, then bring heat down to medium-low and simmer for about 10 - 12 minutes, stirring occasionally.
4. Mix the cornstarch with a tablespoon of cold water then stir into skillet. Bring to a gentle boil again and cook for 1 minute, stirring constantly, until the sauce thickens up.
5. Serve with buttered egg noodles if desired, spooning a little sauce over.


I always see artichokes in the store and never knew what to make with them. Now I do!
If you don't add the wine, make sure you add just a little extra spicy mustard to take up the slack and add more zing.
I also like brown rice as an optional side instead of the noodles.

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