3 whole med. chicken breasts (2 1/4 lb.)
1 clove garlic
2 tbsp. butter
10 3/4 oz. can condensed cream of chicken soup
8 oz. sour cream
1/2 c. shredded mozzarella cheese
1/4 c. dry white wine
2 tbsp. grated Parmesan cheese
1 lg. pkg. frozen broccoli spears or fresh equivalent
1/2 boxed tri-color or plain macaroni twists

Skin, bone and halve lengthwise the chicken breasts. Rinse chicken, pat dry. In a 12 inch skillet cook garlic in butter for 15 seconds. Add chicken. Cook for 5 minutes, 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. Add pre-cooked broccoli. cover and cook 1 to 2 minutes or until heated through. Served over hot cooked macaroni or noodles. Serves 6, can be ready in 20 minutes or less.

Artichoke hearts (16 ounce jar) can be substituted for, or combined with broccoli.