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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 2 |
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I found this recipe in Southern Living years ago and have made it often. It's especially good when people come for dinner: quick, easy, great flavor and looks nice on a serving platter. The original recipe calls for a jar of marinated artichoke hearts, drained, but I prefer a can of plain artichoke hearts. The recipe only serves two, be sure to double or triple as needed. Ingredients:
1 (5 ounce) package saffron rice mix (such as mahatma saffron yellow rice) |
2 boneless skinless chicken breast halves |
2 tablespoons flour |
1 teaspoon curry powder |
1/2 teaspoon paprika |
1/2 teaspoon salt |
1 tablespoon butter |
1 (14 ounce) can artichoke hearts, drained, quartered |
1/4 cup dry white wine |
1/2 cup whipping cream |
Directions:
1. Cook rice according to package directions; keep warm.
2. Flatten chicken breasts slightly using a meat mallet.
3. Combine flour, curry powder, paprika and salt; dredge chicken in flour mixture.
4. Melt butter in large skillet over medium heat; add chicken and cook 5 minutes each side.
5. Remove chicken and keep warm.
6. Wipe skillet with paper towels.
7. Add artichoke hearts, wine and whipping cream to skillet; cook, stirring often 3 to 5 minutes or until thickened.
8. Serve chicken over rice.
9. Spoon sauce over top.
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