Italian Artichokes and Chicken

Italian Artichokes and Chicken

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  • Prep Time


  • Total Time


  • Servings



  • 3

    whole med. chicken breasts (2¼ lbs.), skinned, boned

  • clove garlic or ½ tsp. minced

  • 2

    tbsp. butter

  • 1

    (10¾ oz.) can condensed cream of chicken soup

  • 1

    (8 oz.) sour cream

  • 2

    Tablespoons parsley, chopped

  • ½

    c. or 2 oz. Mozzarella cheese, shredded

  • ¼

    c. dry white wine

  • 2

    tbsp. Parmesan cheese

  • 1

    (6 oz.) jar marinated artichoke hearts, drained and halved

  • Hot macaroni or noodles (optional)


Rinse chicken. Pat dry. In a skillet cook garlic for 15 seconds. Add chicken. Cook for 5 minutes or until light brown. Meanwhile in a mixing bowl, stir together soup, sour cream, Mozzarella, wine and Parmesan. Add to skillet. Cover and cook 5 to 7 minutes more or until chicken is tender. Remove chicken. Add artichokes to sauce in skillet. Cover and cook 1 minute or until heated through. Serve with hot noodles or cooked macaroni.


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