3 chicken breasts, boned & halved
Flour
2 tbsp. oil
2 tbsp. butter
2 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
3 tbsp. brandy
2 tsp. lemon juice
1 1/2 c. chicken broth or bouillon
1 c. sour cream
1 can or frozen pkg. of artichoke hearts, asparagus or any other vegetable that you prefer, you can also mix & match them

1. Pound and flour breasts and lightly brown them in oil. Line browned breasts in baking dish; set aside. Preheat oven to 350 degrees.

2. For sauce: In 2 quart saucepan, over low heat, melt butter, add 2 tablespoons flour, salt and pepper. Gradually stir in brandy, lemon juice and chicken broth, stirring until thickened and smooth. Gradually stir in sour cream.

3. Pour mixture over chicken and vegetables. Cover baking dish tightly with foil and bake 1 hour.

4. This recipe is wonderful and equally appropriate for a formal dinner party or casual get-together. Buttered, parsleyed noodles are a good accompaniment. This recipe is easily increased for crowds.