Sanibel Island Chicken

• 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

1. Cook rice according to package directions; keep warm.
2. Flatten chicken breasts slightly using a meat mallet.
3. Combine flour, curry powder, paprika and salt; dredge chicken in flour mixture.
4. Melt butter in large skillet over medium heat; add chicken and cook 5 minutes each side.
5. Remove chicken and keep warm.
6. Wipe skillet with paper towels.
7. Add artichoke hearts, wine and whipping cream to skillet; cook, stirring often 3 to 5 minutes or until thickened.
8. Serve chicken over rice.
9. Spoon sauce over top.

saffron rice, chicken, flour, curry powder, paprika, salt, butter, white wine, whipping cream

Taken from www.food.com/recipe/sanibel-island-chicken-107742 (may not work)