This decadent lightened-up dish originally from Debra Hibbs of Beaumont, California features chicken and artichokes topped with a creamy wine sauce. "Serve it for a your next event or family meal. No one will be disappointed!

Ingredients:

• 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 (9 ounces) frozen artichoke hearts, cooked and drained
• 1 can (2-1/4 ounces) sliced ripe olives, drained

Directions:

Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spray, cook chicken in butter for 3-4 minutes on each side or until browned. Remove and keep warm.
    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.
    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. Yield: 4 servings.