Ingredients:
8 boneless skinless chicken breast halves
2 teaspoons flour or 2 teaspoons cornstarch
2 teaspoons butter
salt and pepper
3 teaspoons brandy
3 teaspoons lemon juice
2 teaspoons chicken bouillon
1 1/2 cups water, mixed with bouillion
1 cup sour cream
1 jar artichoke hearts
Directions:
Brown the chicken in a small amount of oil.
Place in a 9×13 inch baking dish, salt and pepper chicken-light on the salt please.
Combine the flour, butter and 3/4 cup of the water.
Heat over med-high until it starts to thicken-stirring constantly.
Add the remaining water, chicken boullion, lemon juice and brandy.
Simmer for 5 minutes.
Cut the artichoke hearts into smaller pieces and place around the chicken.
Remove sauce from heat and whisk in the sour cream.
Pour over entire chicken dish and bake at 350* for 35 minutes, covered.
Servings: 6-8
Time preparation: 20 min.
Time total: 60 min.