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Makeover Creamy Chicken 'n' Artichokes

 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!
4 ServingsPrep: 10 min. Cook: 30 min.


  • 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 (8 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
  • 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

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Makeover Creamy Chicken 'n' Artichokes (continued)

Directions (continued)

  • thickened. Divide rice among four plates; top with chicken, sauce,
  • artichokes and olives. Yield: 4 servings.
Nutritional Facts: 1 serving equals 373 calories, 12 g fat (6 g saturated fat), 90 mg cholesterol, 575 mg sodium, 31 g carbohydrate, 4 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch, 1 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.