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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!
  • Total Time
    Prep: 10 min. Cook: 30 min.
  • Makes
    4 servings

Ingredients

  • 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

Directions

  • 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 thickened. Divide rice among four plates; top with chicken, sauce, artichokes and olives.
Nutrition Facts
1 each: 373 calories, 12g fat (6g saturated fat), 90mg cholesterol, 575mg sodium, 31g carbohydrate (3g sugars, 4g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch, 1 vegetable.
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