4 1/2 lb. whole chicken breasts, boneless, cut in half
2 tbsp. salad oil
1 tsp. butter
1 med. onion, sliced
1 tsp. tarragon
1/2 tsp. thyme
1/2 c. dry white wine
1 tsp. salt
Dash pepper

SAUCE:

1 tbsp. butter
1 tbsp. flour
3/4 c. dry white wine
1/2 c. canned chicken broth, undiluted
1/2 c. sour cream
1/2 c. grated Parmesan cheese
1 tbsp. prepared mustard
Dash pepper

1. Wash chicken breasts, drain on paper towels. In large skillet heat oil with butter. Add onion and herbs. Cook until tender.

2. Add chicken breasts, 1/2 at a time in single layer. Saute 15 minutes, turning once. To sauteed breasts add 1/2 cup wine, salt and pepper; stir around and cook over low heat, covered, 5 minutes longer.

3. SAUCE: In medium saucepan, melt butter, remove from heat and stir in flour. Gradually stir in chicken broth, wine and sour cream. Cook over low heat, stirring 5 minutes or just until boiling. Add cheese, mustard and pepper. Cool little more, stirring. Remove from heat.

Serve breasts with sauce on top. Or heat can of artichoke bottoms, drain, arrange chicken breasts on platter, artichokes around chicken and spoon sauce over all. Sprinkle with parsley.