2 tbsp. butter, melted
1 clove garlic, minced
6 boneless, skinless chicken breast halves
1 (10 3/4 oz.) can cream of chicken soup
1 (8 oz.) pkg. sour cream
1 (8 oz.) pkg. shredded mozzarella cheese
1/4 c. dry white wine or chicken broth
2 tbsp. grated parmesan cheese
1 (6 oz.) jar marinated artichoke hearts, drained and chopped
1 lb. fettucine, cooked
2 tbsp. chopped fresh parsley

Melt butter in a skillet. Add garlic and sauté for 15 seconds. Add chicken breasts, cooking for 2 to 3 minutes on each side. Mix together soup, sour cream, mozzarella cheese, wine, and parmesan cheese and spoon over chicken. Reduce heat and simmer 5 to 7 minutes. Add artichoke hearts and continue cooking for 1 to 2 minutes. Place chicken breasts on top of fettucine. Cover with sauce and garnish with fresh parsley.