Chicken 'n' Artichokes
Ingredients
- 4 chicken breast halves, skinless & boneless, (4 oz each)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbs. butter
- 1 cup white wine or reduced sodium chicken broth
- 1 tbs. all-purpose flour
- 2/3 cup half and half cream
- 1 pkg. artichoke hearts frozen, cooked and drained
- 1 can black olives sliced, drained (2 1/4 oz)
Instructions
- 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. Yield: 4 servings.
Notes
- Wine Pairings
- Full-Bodied White Wine
- Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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