Ingredients
-
1 (5 ounce) package saffron rice mix (such as Mahatma saffron yellow rice)
-
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
-
2 boneless skinless chicken breast halves
Instructions
- Cook rice according to package directions; keep warm.
- Flatten chicken breasts slightly using a meat mallet.
- Combine flour, curry powder, paprika and salt; dredge chicken in flour mixture.
- Melt butter in large skillet over medium heat; add chicken and cook 5 minutes each side.
- Remove chicken and keep warm.
- Wipe skillet with paper towels.
- Add artichoke hearts, wine and whipping cream to skillet; cook, stirring often 3 to 5 minutes or until thickened.
- Serve chicken over rice.
- Spoon sauce over top.