6 half med. chicken breasts, skinned and boned
1 clove garlic, minced
2 tbsp. butter
1 can Campbells cream of chicken soup
1 (8 oz.) carton sour cream
3/4 c. shredded Mozzarella cheese
6 tbsp. or more grated Parmesan cheese
1/4 c. dry white wine
1 (6 oz.) jar Progresso marinated artichoke hearts, drained and halved
Hot cooked skroodles macaroni or rice

In 12 inch skillet cook garlic in hot butter for 15 seconds. Add chicken. Cook 5 to 10 minutes or until light brown, turning once.

While chicken is browning stir together soup, sour cream, cheeses and wine. Add to skillet. Cover and cook 5 to 10 minutes, until chicken is tender. Remove chicken and keep warm. Stir sauce in skillet, add artichokes. Cover and cook 1 to 2 minutes. Spoon sauce over chicken. Serve over skroodles or rice.