Creamy Chicken 'n' Artichokes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 boneless skinless chicken breast halves (4 oz each)1/2 teaspoon salt1/4 teaspoon pepper1 tablespoon butter1 cup white wine or chicken broth1 tablespoon all-purpose flour2/3 cup half-and-half cream1 cup uncooked instant rice1 pkg (9 ounces) frozen artichoke hearts, cooked and drained1 can (2-1/4 ounces) sliced ripe olives, drained
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.
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.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user ANGIETUNIE.
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.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user ANGIETUNIE.
Nutritional Info Amount Per Serving
- Calories: 315.0
- Total Fat: 10.9 g
- Cholesterol: 88.8 mg
- Sodium: 969.7 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 3.0 g
- Protein: 34.7 g
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