Creamy Chicken and Artichokes (Lower Fat) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Taken from Light & Tasty magazine. Ingredients:
4 boneless skinless chicken breast halves |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon butter |
1 cup white wine (or reduced-sodium chicken broth) |
1 cup instant rice (uncooked) |
1 tablespoon all-purpose flour |
2/3 cup half-and-half cream |
9 ounces frozen artichoke hearts, cooked, drained and quartered |
1 (2 1/4 ounce) can ripe olives, sliced and drained |
Directions:
1. Sprinkle chicken with the salt and pepper.
2. In a large nonstick skillet coated wiht nonstick cooking spray, cook the chicken in butter for 3-4 minutes on each side or until browned. Remove and keep warm.
3. Add wine or broth to the skillet, stirring to loosen any browned bits.
4. Bring to a boil. Return chicken to skillet.
5. Reduce heat; simmer, uncovered, for 6-9 minutes or until chicken juices run clear. Remove chicken and keep warm.
6. Cook rice according to package directions.
7. Meanwhile, in a small bowl, combine flour and cream; gradually stir into wine in skillet.
8. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
9. Divide rice among four plates; top with chicken, sauce, artichokes and olives.
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