3 whole chicken breasts, skinned, boned and halved lengthwise
1 clove garlic, minced or 1/2 tsp. bottled garlic
2 tbsp. butter
1 can cream of chicken soup
8 oz. carton dairy sour cream
1/2 c. shredded mozzarella cheese
1/4 c. dry white wine
2 tbsp. grated Parmesan cheese
2 tbsp. snipped parsley
Hot cooked corkscrew macaroni or noodles (optional)

Rinse chicken. In 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. 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.