“Absolutely wonderful” is how Debra Hibbs accurately describes her dish of artichoke-topped chicken in a lovely wine sauce. “It’s excellent for company or special family dinners,” she notes from Beaumont, California.
Creamy Chicken ‘n’ Artichokes
Creamy Chicken ‘n’ Artichokes
Prep Time
10 min
Cook Time
25 min
Yield
4 servings
Ingredients
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons butter, divided
- 1 cup white wine or chicken broth
- 1 cup heavy whipping 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 skillet, cook chicken in 2 tablespoons 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. Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Return chicken to the pan; simmer 6-8 minutes longer or until chicken juices run clear. Remove chicken; keep warm.
- Add remaining butter to cream mixture; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until sauce is reduced to 1 cup. Meanwhile, cook rice according to package directions. Divide rice among four plates; top with the chicken, sauce, artichoke hearts and olives.
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