Italian Chicken and Artichokes

From Lagniappe Recipe Contest back home in Louisiana. Great served Angel Hair pasta or flat noodles!

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 1 (12 ounce) jar  marinated artichoke hearts, undrained
• 2  garlic cloves, minced
• 6  chicken breasts
• 1 (10 1/2ounce) can  cream of chicken soup, undiluted
• 8  ounces sour cream
• 1⁄2 cup  shredded mozzarella cheese
• 1⁄4 cup parmesan cheese
• 1⁄4 cup  chablis or 1⁄4 cup water
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon white pepper

Directions

1. Chop and measure all ingredient out first cooks up quickly!
2. Drain artichokes pouring liquid into a large non-stick skillet and bring to a boil over medium high heat.
3. Add chicken to skillet, cook 10 minutes on each side turning once.
4. Remove chicken
5. Combine soup, sour cream, mozzarella cheese, wine, salt and pepper into skillet, cook until bubbly.
6. Return chicken to skillet, cover and continue cooking over medium heat 5-10 minutes, until chicken is tender.
7. Add artichokes, cover and cook 2 minutes more until thoroughly heated, then sprinkle with Parmesan cheese and serve over Angel Hair pasta or flat noodles!