Nutrition Facts

  • One serving:
  • Calories:
  • 373
  • Fat:
  • 12 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 90 mg
  • Sodium:
  • 575 mg
  • Carbohydrate:
  • 31 g
  • Fiber:
  • 4 g
  • Protein:
  • 29 g
  • Diabetic Exch:
  • 3 very lean meat, 2 fat, 1-1/2 starch, 1 vegetable.

Makeover Creamy Chicken 'n' Artichokes

This decadent lightened-up dish originally from Debra Hibbs of Beaumont, California features chicken and artichokes topped with a creamy wine sauce. "Serve it for a your next event or family meal. No one will be disappointed!

SERVINGS

4

CATEGORY

Lower Fat

METHOD

Other stovetop

PREP

10 min.

COOK

30 min.

TOTAL

40 min.

INGREDIENTS

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1 cup white wine or reduced-sodium chicken broth
  • 1 tablespoon all-purpose flour
  • 2/3 cup half-and-half 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

DIRECTIONS

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.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008