Prep time: 15 minutesCook time: 45 minutes 1 hour
per serving: 425 calories; 43 grams protein; 17 grams total fat; 0 grams fiber; 10 grams saturated fat; 12 grams carbohydrates; 151 mgs cholesterol; 130 mgs sodium; 10 WW points plus
Chicken Breasts with Artichoke Cream Sauce
4 bone in chicken breast
1/2 cup cream divided
2 tablespoons butter
1/4 cup all purpose flour
1/4 teaspoon coarse salt
1/4 teaspoon paprika
1 cup white wine
1 tablespoon Wondra Gold Medal thickening flour if needed
1/2 cup green grapes sliced
1/2 8.5-ounce can artichoke hearts drained and chopped
Preheat oven to 375 degrees.
 Remove the skin from the chicken breasts. Combine the flour, salt and paprika on a plate. Place half of the cream in a shallow bowl. Dip the chicken breasts in the cream and then dredge in the flour mixture.
 In a large skillet brown chicken breasts in butter for 2-3 minutes per side.
 Coat a Dutch oven or baking dish (with lid) with cooking spray. Place the chicken in the dish and pour wine around the chicken. Cover the dish and bake for 45-minutes - 1 hour or until chicken is cooked through.
 Remove the breasts from the baking dish and tent with foil. If your dish can go on the stovetop, bring the pan to a simmer over medium low heat. Add the remaining cream to the sauce in the baking dish and let simmer for 10 minutes. Add Wondra flour if needed to thicken. Fold in the grapes and artichokes and heat thoroughly.
 Serve chicken breasts topped with the artichoke cream sauce. NOTE: If your Dutch oven or baking dish can't go on the stovetop, pour the liquid from the baking pan to a saucepan.
Long Grain and Wild Rice
1 6-ounce box long grain and wild rice
 Cook according to package instructions