3 whole chicken breasts, each cut in half
all-purpose flour
2 tbsp. salad oil
2 tbsp. butter
1/2 tsp. salt
2 chicken-flavor bouillon cubes or envelopes
3 tbsp. brandy
2 tsp. lemon juice
1 (8 oz.) container sour cream
2 (9 oz.) pkg. frozen artichoke hearts, thawed

On waxed paper, coat chicken breasts with 1/4 cup flour. In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken until lightly browned on all sides. Place chicken in 12 x 9-inch baking dish. Set aside.

Preheat oven to 350°F. In 2-quart saucepan over low heat, melt butter. Stir in salt and 2 tablespoons flour until smooth. Gradually stir in chicken bouillon, brandy, lemon juice and 1 1/2 cups water. Cook, stirring constantly, until thickened and smooth. Remove saucepan from heat. With wire whisk, gradually blend in sour cream. Pour mixture over chicken. Cover baking dish tightly with foil and bake chicken 45 minutes. Add artichoke hearts to casserole; bake 15 minutes longer or until chicken and artichoke hearts are fork-tender.

Makes 6 main-dish servings.