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6 boneless chicken breast halves
2 tbsp. oil
4 tbsp. flour
2 tbsp. butter
1 tsp. salt
Pinch pepper
3 tbsp. brandy or sherry
2 tsp. lemon juice
1 1/2 c. water
2 chicken bouillon cubes
1 (8 oz.) tub sour cream
1 can artichoke hearts

Dredge chicken breasts in flour and brown in oil in skillet. Into 9x13 casserole pan, arrange chicken and artichoke hearts.

In small saucepan, melt butter, 2 tbsp. flour, salt, pepper and stir. Add brandy, lemon juice, water and bouillon cubes. Stir until thick, then add sour cream.

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