Creamy Chicken ‘N’ Artichokes

• 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

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. 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. 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.

chicken breast halves, salt, pepper, butter, white wine, heavy whipping cream, rice, frozen artichoke hearts, olives

Taken from www.tasteofhome.com/recipes/creamy-chicken-n-artichokes/ (may not work)