2 tablespoons butter or margarine
1 garlic clove, minced
6 skinned and boned chicken breast halves
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (8-ounce) container sour cream
1/2 cup (2 ounce) shredded mozzarella cheese
1/4 cup dry white wine or chicken broth
2 tablespoons grated Parmesan cheese
1 (6-ounce) jar marinated artichoke hearts, drained and chopped
Hot cooked fettuccine
2 tablespoons chopped fresh parsley
Melt butter in a large skillet over medium-high heat; add garlic, and sauté 15 seconds. Add chicken, and cook 2 to 3 minutes on each side or until lightly browned.
Stir together soup and next 4 ingredients; spoon over chicken. Reduce heat, and simmer 5 to 7 minutes or until chicken is done. Remove chicken from skillet, and keep warm.
Stir artichokes into sauce; cover and cook 1 to 2 minutes or until thoroughly heated. Place chicken on pasta, and spoon sauce over chicken. Sprinkle with parsley.
