Chicken Artichoke

• 4 boneless breasts of chicken
• 2 c. flour
• 2 c. oil
• 1 Tbsp. crushed garlic
• 1/2 c. white cooking wine
• 1/2 c. sour cream
• 1 (16 oz.) can whole peeled tomatoes
• 1 (14 oz.) can artichoke hearts
• 1 c. shredded Cheddar cheese
• mushrooms (optional)
• broccoli (optional)
• lemon (optional)

1. Wet breasts of chicken, then dip in flour.
2. Fry chicken in oil and garlic.
3. Add cooking wine last five minutes of frying.
4. Mix juice from frying pan with sour cream.
5. Put chicken, mushrooms, broccoli and artichoke hearts (cut in half and add all juice from can) in casserole dish.
6. Squeeze lemon on top if desired.
7. Break whole tomatoes and put on top (do not add juice).
8. Pour sour cream mixture over chicken.
9. Sprinkle Cheddar cheese on last five minutes.
10. Bake 35 minutes.

chicken, flour, oil, garlic, white cooking wine, sour cream, tomatoes, hearts, cheddar cheese, mushrooms, broccoli, lemon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=783379 (may not work)