Categories: Poultry- Chicken

Ingredients

• 2 Tbsp. butter or margarine
• 1 garlic clove, minced
• 6 skinned and bones chicken breast halves
• 1 (10 3/4oz.) can cream of chicken soup, undiluted
• 1 (8oz.) container sour cream
• 1/2 cup (2oz.) shredded mozzarella cheese
• 1/4 cup dry wine or chicken broth
• 2 Tbsp. grated Parmesan cheese
• 1 (6oz.) jar marinated artichoke hearts, drained and chopped
• Hot cooked fettuccine
• 2 Tbsp. chopped fresh parsley

Directions

1. Melt butter in large skillet over medium-high; add garlic, and sauté 15 seconds. Add chicken, and cook 2 to 3 minutes on each side or until lightly browned.
2. Stir together soup and next 4 ingredients; spoon over chicken. Reduce heat and simmer 5 to 7 minutes or until chicken is done. Remove chicken from skillet, and keep warm.
3. Stir artichokes into sauce; cover and cook 1 to 2 minutes or until thoroughly heated. Place chicken on pasta, and spoon sauce over chicken. Sprinkle with parsley.

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