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Creamy Chicken 'n' Artichokes

4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter, divided
1 cup white wine or chicken broth
1 cup heavy whipping cream
1 cup uncooked instant rice
1 package (9 ounces) frozen artichoke hearts, cooked and drained
1 can (2-1/4 ounces) sliced ripe olives, drained

Sprinkle chicken with salt and pepper. In a large skillet, cook
chicken in 2 tablespoons butter for 3-4 minutes on each side or until
browned. Remove and keep warm. Add wine or broth to the skillet,

Printed from tasteofhome.com Oct 14, 2008

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Creamy Chicken 'n' Artichokes cont.

stirring to loosen any browned bits. Stir in cream; bring to a boil.
Reduce heat; simmer, uncovered, for 5 minutes. Return chicken to the
pan; simmer 6-8 minutes longer or until chicken juices run clear.
Remove chicken; keep warm. Add remaining butter to cream mixture;
bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or
until sauce is reduced to 1 cup. Meanwhile, cook rice according to
package directions. Divide rice among four plates; top with the
chicken, sauce, artichoke hearts and olives.

Yield: 4 servings.