6 split chicken breasts
2 cans artichoke hearts
1 can sliced mushrooms (drained)
1 can sliced olives (drained)
1 16 oz container sour cream
1 stick of butter
salt and pepper

Pre-heat oven to 325°F.

In a large skillet, melt 1/2 stick of butter and brown chicken breasts on both sides with salt and pepper. Do not cook thoroughly. Reserve butter and drippings.

While chicken is browning, layer a large greased baking dish with one can of the artichoke hearts (pulled apart and separated). Remove chicken from skillet and place over the layered artichoke pieces. Layer the second can of artichoke hearts (pulled and separated) over the chicken.

In the skillet with the reserved butter and drippings, add the other 1/2 stick of butter and fold in container of sour cream, mushrooms and olives until smooth. Pour gravy mixture over chicken and cover with foil then bake for 30-40 minutes.

This is such a great meal and goes well served over rice or by itself with other side dishes.

Submitted by: Michelle Watson