Directions:
- Cook rice according to package directions; keep warm.
- Flatten chicken breasts slightly using a meat mallet.
- Combine flour, curry powder, paprika and salt; dredge chicken in flour mixture.
- Melt butter in large skillet over medium heat; add chicken and cook 5 minutes each side.
- Remove chicken and keep warm.
- Wipe skillet with paper towels.
- Add artichoke hearts, wine and whipping cream to skillet; cook, stirring often 3 to 5 minutes or until thickened.
- Serve chicken over rice.
- Spoon sauce over top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 501.73 Kcal (2101 kJ) | ||
| Calories from fat | 228.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.4g | 39% | |
|---|---|---|---|
| Cholesterol | 187.81mg | 63% | |
| Sodium | 1578.02mg | 66% | |
| Potassium | 810.26mg | 17% | |
| Total Carbs | 16.25g | 5% | |
| Sugars | 0.52g | 2% | |
| Dietary Fiber | 2.28g | 9% | |
| Protein | 49.97g | 100% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1mg | 6% | |
| Calcium | 75.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 143.89 Kcal (602 kJ) | ||
| Calories from fat | 65.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.29g | 39% | |
|---|---|---|---|
| Cholesterol | 53.86mg | 63% | |
| Sodium | 452.54mg | 66% | |
| Potassium | 232.37mg | 17% | |
| Total Carbs | 4.66g | 5% | |
| Sugars | 0.15g | 2% | |
| Dietary Fiber | 0.65g | 9% | |
| Protein | 14.33g | 100% | |
| Vitamin C | 0.5mg | 3% | |
| Iron | 0.3mg | 6% | |
| Calcium | 21.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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