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

1. Melt butter in a skillet.
2. Add garlic and saute for 15 seconds.
3. Add chicken breasts, cooking for 2 to 3 minutes on each side.
4. Mix together soup, sour cream, mozzarella cheese, wine, and parmesan cheese and spoon over chicken.
5. Reduce heat and simmer 5 to 7 minutes.
6. Add artichoke hearts and continue cooking for 1 to 2 minutes.
7. Place chicken breasts on top of fettucine.
8. 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)