Makeover 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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This decadent lightened-up dish originally from Debra Hibbs of Beaumont, California features chicken and artichokes topped with a creamy wine sauce. Serve it for a your next event or family meal. No one will be disappointed! Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon butter |
1 cup white wine or reduced-sodium chicken broth |
1 tablespoon king arthur unbleached all-purpose flour |
2/3 cup half-and-half 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 nonstick skillet coated with cooking spray, cook chicken in 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. Bring to a boil. Return chicken to skillet. Reduce heat; simmer, uncovered, for 6-9 minutes or until chicken juices run clear. Remove chicken and keep warm.
3. Cook rice according to package directions. Meanwhile, in a small bowl, combine flour and cream until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Divide rice among four plates; top with chicken, sauce, artichokes and olives. Yield: 4 servings.
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