3 whole med. chicken breasts, skinned and boned
1 clove garlic or 1 tsp. minced
2 tbsp. butter (optional)
1 c. mushrooms
1 (10 3/4 oz.) can cream of chicken soup
1 (8 oz.) carton dairy sour cream
1/2 c. shredded Mozzarella cheese (2 oz.)
1/4 c. dry cooking wine
2 tbsp. grated Parmesan cheese
1 (6 oz.) jar marinated artichoke hearts (drained and halved)
Hot cooked corkscrew macaroni or noodles

Rinse chicken, pat dry. Cook garlic in butter 15 seconds. Add mushrooms (optional). Add chicken; cook 5 minutes, turning once.

In bowl stir soup, sour cream, cheese, wine and Parmesan cheese. Add to skillet; cook and cover 5-7 minutes or until chicken is tender. Remove chicken; add artichokes to sauce. Cook 1 minute. Serve over cooked macaroni or noodles.