Italian Chicken w/ Artichokes

Ingredients:

• 2 tablespoons butter or margarine
• 1 garlic clove, minced
• 6 skinned and boned chicken breast halves
• 1 (10 3/4oz) can cream of chicken soup, undiluted
• 1 (8oz) container sour cream
• 1/2 cup (2oz) mozzarella cheese, shredded
• 1/4 cup dry white wine or chicken broth
• 2 tablespoons parmesan cheese, grated
• 1 (6oz) jar marinated artichoke hearts, drained and chopped
• hot cooked fettuccine
• 2 tablespoons fresh parsley, chopped

Instructions:

Melt the butter in a large skillet over medium-high heat, then add the garlic and saute for 15 seconds. Add the chicken and cook for 2 to 3 minutes or each side or until lightly browned. Stir together the soup and next 4 ingredients, spoon over the chicken. Reduce the heat and simmer 5 to 7 minutes or until the chicken is done. Remove the chicken from skillet and keep warm. Stir the artichokes into the sauce, cover and cook for 1 to 2 minutes or until thoroughly heated. Place the chicken on the pasta and spoon the sauce over the chicken. Sprinkle with parsley and serve.