Creamy Chicken 'n' Artichokes |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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âAbsolutely wonderfulâ is how Debra Hibbs accurately describes her dish of artichoke-topped chicken in a lovely wine sauce. âItâs excellent for company or special family dinners,â she notes from Beaumont, California. Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 tablespoons butter, divided |
1 cup white wine or chicken broth |
1 cup heavy whipping cream |
1 cup uncooked instant rice |
1 package (8 ounces) frozen artichoke hearts, cooked and drained |
1 can (2-1/4 ounces) sliced ripe olives, drained |
Directions:
1. Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in 2 tablespoons butter for 3-4 minutes on each side or until browned. Remove and keep warm.
2. Add wine or broth to the skillet, stirring to loosen any browned bits. Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Return chicken to the pan; simmer 6-8 minutes longer or until chicken juices run clear. Remove chicken; keep warm.
3. Add remaining butter to cream mixture; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until sauce is reduced to 1 cup. Meanwhile, cook rice according to package directions. Divide rice among four plates; top with the chicken, sauce, artichoke hearts and olives. Yield: 4 servings.
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