Chicken With Artichokes and Olives

Ingredients:
- 1 tablespoon olive oil
- 4 (6 ounce) boneless skinless chicken breast halves
- 14 teaspoon salt
- 14 teaspoon black pepper
- 12 cup dry white wine
- 14 cup reduced-sodium fat-free chicken broth
- 1 teaspoon cornstarch
- 2 teaspoons Dijon mustard
- 13 cup pitted kalamata olive
- 1 (14 ounce) canquartered artichoke hearts, drained
- 2 tablespoons minced fresh parsley

Directions:
- Heat oil in a large nonstick skillet over medium-high heat.
- Sprinkle chicken with salt and pepper.
- Add chicken to pan; cook 5 minutes on each side.
- Remove chicken from pan; keep warm.
- Combine wine, broth, cornstarch, and mustard.
- Add to pan, scraping pan to loosen browned bits.
- Bring to a boil; cook 1 minute.
- Stir in olives and artichokes; cook 1 minute.
- Spoon sauce over chicken; sprinkle with parsley.