Sauteed Chicken Breasts(Portuguese)

• 2 large boneless whole chicken breasts, halved
• 2 tsp. oil
• 1/4 c. chopped fresh parsley
• 1/2 c. dry white wine
• 1/2 c. sour cream
• 4 strips bacon, cooked and crumbled
• salt and pepper
• hot cooked wild rice
• 1 (8 1/2 oz.) can artichoke hearts, drained and quartered

1. Sprinkle chicken with salt and pepper.
2. In a large skillet, heat oil over medium-high heat. Add chicken and brown lightly on both sides. Add wine and stir to loosen browned particles from the skillet.
3. Add artichokes.
4. Cover and simmer 12 minutes until chicken is firm and white.
5. Remove chicken to warm platter. Add sour cream to artichoke mixture and heat over low flame 1 minute; do not boil. Stir in bacon and parsley. Serve over chicken and accompany with wild rice.

chicken breasts, oil, fresh parsley, white wine, sour cream, bacon, salt, hot cooked, hearts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1040886 (may not work)