Updated Thursday, May 23rd, 2002
Yield: 4 to 6 servings
Remove the chicken, mushrooms, and artichokes to a warm serving platter and keep warm. Dissolve the cornstarch in a little water. Add to the liquid in the skillet, bring to a boil, and cook until the sauce is bubbly and thickened. Pour the sauce over the chicken and serve.
and get a free digital issue, plus 30% off in the Yankee Store