Italian Chicken And Artichokes
- 2 Tbsp. butter or margarine, melted
- 1 clove garlic, minced
- 6 boneless, skinless chicken breast halves
- 1 (10 3/4 oz.) can cream of chicken soup
- 1 (8 oz.) pkg. sour cream
- 1 (8 oz.) pkg. shredded mozzarella cheese
- 1/4 c. dry white wine or chicken broth
- 2 Tbsp. grated parmesan cheese
- 1 (6 oz.) jar marinated artichoke hearts, drained and chopped
- 1 lb. fettucine, cooked
- 2 Tbsp. chopped fresh parsley
- Melt butter in a skillet.
- Add garlic and saute for 15 seconds.
- Add chicken breasts, cooking for 2 to 3 minutes on each side.
- Mix together soup, sour cream, mozzarella cheese, wine, and parmesan cheese and spoon over chicken.
- Reduce heat and simmer 5 to 7 minutes.
- Add artichoke hearts and continue cooking for 1 to 2 minutes.
- Place chicken breasts on top of fettucine.
- Cover with sauce and garnish with fresh parsley.
butter, clove garlic, chicken, cream of chicken soup, sour cream, mozzarella cheese, white wine, parmesan cheese, hearts, fettucine, parsley
Taken from www.cookbooks.com/Recipe-Details.aspx?id=100229 (may not work)