Creamy Chicken and Artichokes (Lower Fat)

Submitted by jonesies

"Taken from Light & Tasty magazine."

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 4

ingredients

• 4 boneless skinless chicken breast halves
• 2.46 ml salt
• 1.23 ml pepper
• 14.79 ml butter
• 236.59 ml white wine (or reduced-sodium chicken broth)
• 236.59 ml instant rice (uncooked)
• 14.79 ml all-purpose flour
• 157.80 ml half-and-half cream
• 255.14 g frozen artichoke hearts, cooked, drained and quartered
• 63.78 g can ripe olives, sliced and drained

directions

1. Sprinkle chicken with the salt and pepper.
2. In a large nonstick skillet coated wiht nonstick cooking spray, cook the chicken in butter for 3-4 minutes on each side or until browned. Remove and keep warm.
3. Add wine or broth to the skillet, stirring to loosen any browned bits.
4. Bring to a boil. Return chicken to skillet.
5. Reduce heat; simmer, uncovered, for 6-9 minutes or until chicken juices run clear. Remove chicken and keep warm.
6. Cook rice according to package directions.
7. Meanwhile, in a small bowl, combine flour and cream; gradually stir into wine in skillet.
8. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
9. Divide rice among four plates; top with chicken, sauce, artichokes and olives.