Chicken Rustigo

4 skinless, boneless chicken thighs or breastsSalt and pepper 2 tablespoons olive oil10 ounces mushrooms, sliced1 large clove garlic, crushed#190; cup chicken broth#188; cup dry red wine or water3 tablespoons deli mustard2 plum tomatoes, coarsely chopped or 1 can (8 ounces) chopped tomatoes1 can (14 ounces) artichoke hearts, drained and quartered2 teaspoons cornstarch1 tablespoon cold waterSprinkle chicken with salt and pepper. Heat 1 tablespoon of the olive oil in large skillet over medium high heat. Brown chicken on both sides, about 4 to 5 minutes per side. Remove from pan and set aside.Heat remaining tablespoon of oil in same skillet and saute mushrooms and garlic about 5 minutes. Stir in broth, wine and mustard. Return chicken to pan, adding tomatoes and artichoke hearts; heat to boiling. Reduce heat to medium-low and cook, covered, 10 minutes or until chicken is no longer pink in center.Combine cornstarch and cold water in small bowl or cup; stir into pan and heat to boiling. Cook, stirring, over high heat until sauce thickens.Serve over hot cooked orzo, angel hair pasta or rice.Serves four.