3 whole med. chicken breasts (2 1/4 lbs.), skinned, boned
clove garlic or 1/2 tsp. minced
2 tbsp. butter
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (8 oz.) sour cream
1/2 c. or 2 oz. Mozzarella cheese
1/4 c. dry white wine
2 tbsp. Parmesan cheese
1 (6 oz.) jar marinated artichoke hearts, drained and halved
Hot macaroni or noodles (optional)

Rinse chicken. Pat dry. In a skillet cook garlic for 15 seconds. Add chicken. Cook for 5 minutes or until light brown.

Meanwhile in a mixing bowl, stir together soup, sour cream, Mozzarella, wine and Parmesan. Add to skillet. Cover and cook 5 to 7 minutes more or until chicken is tender.

Remove chicken. Add artichokes to sauce in skillet. Cover and cook 1 minute or until heated through. Serve with hot noodles or cooked macaroni. 6 servings.