4-6 split chicken breasts, boned and skinned
1 sm. jar artichoke hearts
1 white onion, cut into 1/2 inch slices
1 green apple, peeled and sliced
1 pt. sour cream
2 gloves garlic, crushed
2 tbsp. olive oil
1 c. white wine

Brown garlic in olive oil and discard. Brown chicken breasts and remove from pan. Saute onion slices and apple slices for 5-10 minutes. Return chicken to pan with onions and apples. Add artichoke hearts, drained, and white wine. Simmer until chicken is cooked. Remove chicken and vegetables to a heated platter. Reduce pan juices, stir in sour cream and heat. Pour over chicken and serve immediately.

I like to serve it with fresh noodles in a butter and herb sauce. Pork and veal also can be substituted for chicken.