Creamy Chicken and Artichokes (Lower Fat)

Taken from Light & Tasty magazine.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breast halves
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  tablespoon butter
• 1  cup white wine (or reduced-sodium chicken broth)
• 1  cup  instant rice (uncooked)
• 1  tablespoon all-purpose flour
• 2⁄3 cup half-and-half cream
• 9  ounces frozen artichoke hearts, cooked, drained and quartered
• 1 (2 1/4ounce) 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.