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Creamy Chicken 'n' Artichokes
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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, 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.
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |