Chicken with Creamy Mustard Sauce

I got this recipe straight out of my Good Housekeeping Best Chicken Dishes cookbook. Quick, easy and delicious! Don't let the title deceive you, the flavor of this dish is very light on the mustard side. In fact, you can't taste it unless you're really looking for it. The second time I made this I went ahead and added red and yellow peppers for some color.

• 1 tablespoon butter
• 1 pound medium mushrooms, thinly sliced
• 3 teaspoons vegetable oil
• 1 large onion (I used a medium one)
• 4 medium chicken-breast halves, cut into bite sized pieces
• 1/2 teaspoon salt
• 1 package (9 oz) frozen artichoke hearts (I used a small jar of hearts)
• 1 cup half and half or light cream
• 1/2 cup water
  
• 1/4 cup Dijon mustard with seeds
• 1 tablespoon chopped fresh parsley

Directions:

1. In a large non-stick skillet, melt butter over medium-high heat. Add mustard and cook about 15 minutes until well browned and liquid evaporates from skillet. Transfer mushrooms to bowl.

2. In the same skillet, heat 1 teaspoon oil over medium heat. Add onions and cook until tender and golden. Transfer to bowl with mushrooms.

3. In skillet, heat remaining 2 teaspoons oil over medium heat. Add chicken breast pieces and cook until golden (about 10-12 minutes). Add mushrooms, onions, salt, artichoke hearts and 1/2 cup of water; heat to boiling. Reduce heat to medium and cook chicken covered 5 minutes longer.

4. Reduce heat to medium-low. Stir in half and half and Dijon mustard; heat through. Sprinkle chicken with parsley and serve!