Sanibel Island Chicken Food

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SANIBEL ISLAND CHICKEN



Sanibel Island Chicken image

I found this recipe in Southern Living years ago and have made it often. It's especially good when people come for dinner: quick, easy, great flavor and looks nice on a serving platter. The original recipe calls for a jar of marinated artichoke hearts, drained, but I prefer a can of plain artichoke hearts. The recipe only serves two, be sure to double or triple as needed.

Provided by LonghornMama

Categories     Chicken Breast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

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STARTERS
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