Saucy and fragrant with garlic, this makes an elegant company dish.

1 1/2 cups water
1 cup long grain white rice
1 1/4 lbs. boneless, skinless chicken breasts
1/4 cup all-purpose flour
1/4 tsp freshly ground black pepper
1/2 cup dry white wine
1 6oz can sliced mushrooms, undrained
3 large cloves garlic, chopped
1 14oz can artichoke hearts, drained and cut in half

Place the water in a 1-quart saucepan, and bring to a boil over high heat. Stir in the rice and cover. Reduce the heat to medium-low, and cook for about 18 minutes, or until all of the water has been absorbed.

Cut the chicken into 1- x 2-inch pieces.

Place the flour and black pepper in a shallow bowl and stir to mix. Dredge the chicken pieces in the flour until lightly coated.

Coat a 12-inch nonstick skillet with cooking spray, and preheat over medium-high heat. Add the chicken to the skillet and cook, tossing or turning the pieces occasionally, for about 7 minutes, or until the chicken is lightly browned and no longer pink inside when cut with a knife.
Do not overcook the chicken.

Reduce the heat to medium, and add the wine to the skillet. Simmer, without stirring, for 2 to 3 minutes, or until the liquid is slightly reduced.

Pour off and discard about half the liquid from the mushrooms, and add the mushrooms and the remaining liquid to the pan. Add the garlic and artichokes, and stir or toss the mixture to combine. Simmer gently over medium heat for about 5 minutes, or until the vegetables are heated through and the garlic is soft.

Divide the rice among 4 individual serving plates. Top each serving with some of the chicken mixture, spooning some of the sauce over the chicken. Serve immediatel.

Yield: 4 servings

Nutritional Facts:
Calories: 446
Fat: 2.5g
Protein: 41g
Carbs: 59g
Fiber: 7.5g
Cholesterol: 82g
Sodium: 316mg