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Makeover Creamy Chicken 'n' Artichokes

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

Sprinkle chicken with salt and pepper. In a large nonstick skillet
coated with cooking spray, cook chicken in butter for 3-4 minutes on

Printed from tasteofhome.com Jul 9, 2008

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Makeover Creamy Chicken 'n' Artichokes cont.

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.