Artichoke Chicken

• 3 whole boneless, skinless chicken breasts (that's 6 of the individually frozen breasts)
• 1 clove garlic, sliced or minced
• 2 Tbsp. butter
• 1 (10 3/4 oz.) cream of chicken soup
• 1 c. sour cream
• 1/2 c. shredded Mozzarella
• 1/4 c. dry white wine or chicken stock
• 6 oz. jar marinated artichoke hearts, drained
• 2 Tbsp. grated Parmesan
• 12 oz. cork-screw noodles or 1 pkg. long grain wild rice

1. Rinse chicken and pat dry.
2. Cook garlic in butter 1 minute. Add chicken.
3. Cook until light brown.
4. In medium bowl, combine sour cream, soup, cheese and wine.
5. Remove chicken and cut into chunks, bigger than a bite.
6. Return to skillet.
7. Add mixture to chicken. Cook over medium-low until chicken is done and tender.
8. Stir sauce. Add artichokes (can cut into smaller pieces if desired).
9. Cook a few more minutes.
10. Serve over noodles or rice.

chicken breasts, clove garlic, butter, cream of chicken soup, sour cream, mozzarella, white wine, hearts, parmesan, corkscrew noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=144417 (may not work)