Chicken (boneless breasts)
1 pkg. dry mushroom soup (Knorr's)
1 c. chicken broth
Pinch of rosemary
1/2 c. white wine
1 c. sour cream
1 can artichokes
Fresh mushrooms to taste

Dust chicken with flour; brown lightly. Put in large pan. Add cut up artichokes and sauteed mushrooms. Combine soup mix, broth, rosemary, and wine. Stir until thick. Add sour cream. Pour sauce over chicken. Cover. Bake at 350 degrees for 45 minutes to 1 hour. This freezes well.