Instructions: Season chicken with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat

Cook chicken 5 minutes or until browned on both sides.

Remove and set aside.

Heat 1 tablespoon oil in same skillet until hot. Add Mushrooms. Cook and stir 5 minutes or until mushrooms are tender. Stir in broth, wine and mustard. Return chicken to skillet. Add tomatoes and artichoke hearts. Heat to boiling. Reduce heat to medium-low. Cook, covered, 10 minutes or until chicken is no longer pink in center.

Combine cornstarch with 1 tablespoon cold water.

Stir into skillet. Heat to boiling. Cook, stirring, over high heat about 1 minute or until sauce thickens.

Serve with orzo pasta, if desired.

Makes 4 servings.

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