Makeover Creamy Chicken ‘N’ Artichokes

• 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

1. Sprinkle chicken with salt and pepper. In a
2. coated with cooking spray, cook chicken in butter for 3-4 minutes on each side or until browned. Remove and keep warm.
3. 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.
4. 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.

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

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