3 whole boneless skinless chicken breasts
1/4 c. butter or Pam
1 can whole mushrooms or 1 c. raw sliced mushrooms
2 med. sized onions, thinly sliced
2 (10 oz.) pkg. frozen artichoke hearts, thawed or 2 cans packed in water
1/2 tsp. thyme, basil, salt, and pepper to taste
1 tsp. chicken bouillon, dry form
1 c. sour cream
1/2 tbsp. lemon juice

Cut chicken into bite sized pieces and brown slowly in butter or Pam in heavy frying pan, stirring occasionally. Add raw mushrooms or canned mushrooms (reserving liquid), onion, artichoke hearts, spices, salt, and pepper. Dissolve bouillon in mushroom liquid or water (1/4 to 1/3 cup) and pour over the ingredients in frying pan. Cook, stirring occasionally, until the chicken and artichokes are tender, about 5 minutes. Serve each person a helping of fluffy rice, some of the chicken entree and pass the parsley-sour cream sauce.

For sauce - stir together 1 cup commercial sour cream, 2 tablespoons chopped parsley (can be dried), 1/2 tablespoon lemon juice (essential), 1/2 teaspoon salt. This sauce is best made early in the day and refrigerated several hours before serving. Serve cold. Serves 6.