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Sanibel Island Chicken

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“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.”
READY IN:
35mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook rice according to package directions; keep warm.
  2. Flatten chicken breasts slightly using a meat mallet.
  3. Combine flour, curry powder, paprika and salt; dredge chicken in flour mixture.
  4. Melt butter in large skillet over medium heat; add chicken and cook 5 minutes each side.
  5. Remove chicken and keep warm.
  6. Wipe skillet with paper towels.
  7. Add artichoke hearts, wine and whipping cream to skillet; cook, stirring often 3 to 5 minutes or until thickened.
  8. Serve chicken over rice.
  9. Spoon sauce over top.

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