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

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