Chicken Rustigo

I had a great visit from my mom last weekend. The last time we seen each other was at Christmas, which was far too long ago. She drove all the way from Dallas, Georgia, and her visit gave me an excuse to cook and drink a LOT! This dinner dish came from the book "Favorite Brand Name Italian Cooking." After making a visit to where my fiance and I will be having our reception, the three of us stopped at a little wine shop in Delaware and picked up a bottle of Cabernet-Shiraz by Marquis Phillips from Southeastern Australia. I love Marquis Phillips wine! I can actually taste Australia in every glass... as weird as that sounds.

This dish calls for a bit of red wine, so I used the Cabernet-Shiraz, and saved the rest to drink with dinner. The combination of flavors in this recipe are amazing! We all sat at the table slightly dazed after our first bites, so I knew this would be a keeper. Drinking the same wine that was used in the dish rounded the meal off perfectly. Try not to love this one!

I also made the rice differently than I usually do. Since I had more chicken stock on hand, I used it to cook the rice in. I boiled the rice with the chicken stock on med-high for 11 minutes (covered), and then turned the heat off and set the timer for 13 minutes (keeping the cover on). The rice went perfectly with the dish. Try it, you'll like it:)

Ingredients

• 4 boneless skinless chicken breasts
• 1 package (10 oz.) fresh sliced mushrooms
• 3/4 cup organic GF chicken broth ( I used Pacific Natural Foods brand)
• 1/4 cup red wine
• 3 tblsp spicy brown mustard
• 2 plum tomatoes, diced
• 1 can (14 oz.) artichoke hearts, drained and quartered
• 2 tsp cornstarch
• sea salt and pepper

Cooking Directions

• Season the chicken generously with salt and pepper. Heat 1 tblsp oil in large nonstick skillet over med-high heat. Cook the chicken for 5 minutes, or until browned on both sides. Remove from skillet and set aside.
• Heat another tblsp of oil in the same skillet over med-high heat until hot. Add the mushrooms and cook for 5 or so minutes until tender (stirring occasionally).
• Stir in the broth, wine and mustard and mix well. Return chicken to the skillet, then add the tomatoes and artichoke hearts. Heat till boiling, then reduce heat to medium-low. Cook, covered, 10 minutes or until chicken is no longer pink in the center.
• Mix the cornstarch and 1 tblsp of cold water in a small bowl. Stir into skillet and heat to boiling again. Cook, while stirring, over high heat for about 1 minute or until the sauce thickens.
• Serve with cooked rice (optional)