Rinse wild rice in 3 changes of hot water, drain. Combine rice and 3 cups water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Spoon into 11- x 7- x 2- inch baking dish; set aside.
Sprinkle 1/4 tsp. salt, paprika, and pepper over chicken; set aside.
Coat a large nonstick skillet with cooking spray; add margerine, and place over medium heat until margarine melts. Add Chicken, and cook 4 minutes on each side until lightly browned. Arange chicken in a single layer on top of rice, top with artichokes, and set aside.
Add mushrooms to skillet, and saute over medium heat 5 minutes or until tender. Combine remaining 1/4 tsp. salt, flour, and next 3 ingredients; cook 3 minutes or until thickened and bubbly, stirring constantly. Spoon over chicken mixture. Cover and bake at 375 for 55 minutes or until thoroughly heated. Yield: 6 servings (about 287 calories per chicken breast half, 1/2 cup rice, and vegetable garnish.
This recipe comes from Cooking Light Jul/Aug 1991 It is one of my favorites and I'm sure it will be one of yours.
Protein 31.8 / fat 5.6 / carbohydrate 27 / cholesterol 69 / iron 2.9 / sodium 404 / calcium 40