3 whole med. chicken breasts, (about 2 1/2 lbs. total), skinned, boned, and halved lengthwise
1 clove garlic, minced or 1/2 tsp. bottled minced garlic
2 tbsp. butter
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (8 oz.) carton dairy sour cream
1/2 c. Mozzarella cheese, shredded (2 oz.)
1/4 c. dry white wine
2 tbsp. grated Parmesan cheese
1 (6 oz.) jar marinated artichoke hearts, drained & halved
Hot cooked corkscrew macaroni or noodles (optional)
2 tbsp. snipped parsley

Rinse chicken; pat dry. In a 12-inch skillet cook garlic in hot butter for 15 seconds. Add chicken. Cook for 5 minutes or until light 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 to 7 minutes more or until chicken is tender. Remove chicken to a platter or individual serving plates; keep warm. Stir sauce in skillet. Add artichokes. Cover and cook 1 to 2 minutes longer or until heated through. Serve with hot cooked macaroni or noodles. Sprinkle with parsley. Makes 6 servings.