Prep 35 mins
Cook 0 mins
I found this recipe in Southern Living years ago and have made it often. It's especially good when people come for dinner: quick, easy, great flavor and looks nice on a serving platter. The original recipe calls for a jar of marinated artichoke hearts, drained, but I prefer a can of plain artichoke hearts. The recipe only serves two, be sure to double or triple as needed.
- 1 (5 ounce) package saffron rice mix (such as Mahatma saffron yellow rice)
- 2 boneless skinless chicken breast halves
- 2 tablespoons flour
- 1 teaspoon curry powder
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon salt
- 1 tablespoon butter
- 1 (14 ounce) can artichoke hearts, drained, quartered
- 1⁄4 cup dry white wine
- 1⁄2 cup whipping cream
- Cook rice according to package directions; keep warm.
- Flatten chicken breasts slightly using a meat mallet.
- Combine flour, curry powder, paprika and salt; dredge chicken in flour mixture.
- Melt butter in large skillet over medium heat; add chicken and cook 5 minutes each side.
- Remove chicken and keep warm.
- Wipe skillet with paper towels.
- Add artichoke hearts, wine and whipping cream to skillet; cook, stirring often 3 to 5 minutes or until thickened.
- Serve chicken over rice.
- Spoon sauce over top.
This is always a winner with guests and family. I also add mushrooms and saute them after I have cooked the chicken but before I add the artichoke hearts.
This is a delicious dish, and as other reviewers noted, it is quite fast to make. I used marinated artichokes, and we loved the tang they gave to the dish. I served it with my own saffron rice, sprinkled some finely chopped green onions on top, and it really looked great. Thanks for sharing - will definitely make this again.
This is a delicious meal that is so simple to put together and looks so appealing. I wouldn't hesitate about serving this to guests. I used the marinated artichokes and added a few pinches of cayenne to the flour mixture. Once the chicken was cooked, I sliced it into strips, then instead of using rice, I served it over angel hair pasta. DH and I both ejoyed this very much. I will double the recipe next time, as I'm sure this would be just as delicious as leftovers. Thanks for posting LonghornMama.