Creamy Chicken ‘N’ Artichokes

1. 1

   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.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.