Chicken Breasts And Artichoke Hearts

• 3 medium whole chicken breasts, halved
• all-purpose flour
• 2 Tbsp. salad oil
• 1 1/2 c. water
• 2 Tbsp. butter
• 1 tsp. salt
• 1/8 tsp. white pepper
• 3 Tbsp. brandy
• 2 tsp. lemon juice
• 2 envelopes chicken flavored bouillon
• 1 c. sour cream
• 2 (9 oz.) pkg. artichoke hearts, thawed and drained well

1. In a 2-quart saucepan over low heat, melt butter/oleo.
2. Stir in 2 tablespoons flour, salt and pepper until smooth.
3. Gradually stir in brandy, lemon juice, water and chicken bouillon.
4. Cook, stirring constantly, until thickened and smooth.
5. Using a wire whisk, gradually blend in sour cream.
6. Pour over chicken.
7. Cover tightly; bake for 45 minutes.
8. Remove foil; add artichoke hearts.
9. Cover and bake 15 minutes longer.

chicken breasts, flour, salad oil, water, butter, salt, white pepper, brandy, lemon juice, chicken flavored, sour cream, artichoke hearts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=729295 (may not work)