4-6 chicken breasts (boned and skinned)
1 tbsp. butter
1 tbsp. olive oil
1/4 c. brandy
3/4 c. whipping cream
2 (6 oz.) jars marinated artichoke hearts, drained

Brown chicken in butter and olive oil over medium high heat. Add brandy, cover and simmer until chicken is cooked thoroughly. Remove chicken from pan, keep warm. Deglaze pan with brandy, if needed. Add cream, bring to boil and thicken. Add artichoke hearts. Return chicken to pan and heat through. Serve over bed of rice. Half and half of regular rice and wild rice is excellent.