1/2 lb. fresh mushrooms
3 lb. deboned chicken breast
2 cans cream of mushroom soup
2 cans artichokes
3 caps per can of soup, sauterne wine
1/2 pt. sour cream
Salt & pepper to taste

Brown chicken in small amount of oil. Remove chicken and cut mushrooms in half and brown. Place chicken in casserole, top with mushrooms and cut artichokes. In small pan heat soup, wine and sour cream. Add to chicken and bake at 250 degrees for 2 hours or until chicken is tender. Serve with rice.