Apple and Artichoke Chicken Breasts

 

2 tablespoons oil

4 boneless, skinless chicken breasts

1 onion, sliced

1 garlic clove minced

Fresh sliced mushrooms

1 can (14 oz.) artichoke hearts

1 (14 oz.) can chicken broth

2 apples, peeled, cored, and sliced

1 cup dry white wine

1 tablespoon cornstarch

2 tablespoons cold water

Pasta, cooked and drained

Heat oil in a large skillet over medium high heat.  Add chicken and cook, turning once until browned on both sides, 8 to 10 minutes.

Add onion, garlic, and mushrooms.  Saute until onion is soft and tender, 5 minutes.

Add artichoke hearts, chicken broth, apples, and wine.  Simmer until apples are tender, about 10 minutes.

Add cornstarch to cold water and mix well.  Add to skillet and stir.  Continue simmering until sauce thickens.  Serve over pasta.