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

Rinse chicken, pat dry. In 12-inch skillet, melt butter. Add chicken. Cook until brown. Turn once.

Meanwhile, in a medium mixing bowl, stir together soup, sour cream, Mozzarella cheese, wine and Parmesan cheese. Add to skillet. Cover and cook 5-7 minutes more or until chicken is tender. Remove chicken to platter. Keep warm. Stir sauce in skillet. Add artichokes. Cover and cook 1-2 minutes longer or until heated through.

Serve with hot cooked macaroni or noodles. Makes 6 servings.