Chicken with Artichokes and Olives

1 tbsp. olive oil
4 skinless, boneless chicken breast halves
1/4 tsp. salt
1/2 cup dry white wine
1/4 cup chicken broth
1 tsp. cornstarch
2 tsp. Dijon mustard
1/3 cup pitted kalamata olives
1 14oz. can quartered artichoke hearts, drained
2 tbsp. minced fresh parsley

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken
with salt. 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.

4 servings