Chicken Breasts And Artichoke Hearts - cooking recipe

Ingredients

3 medium whole chicken breasts, halved
all-purpose flour
2 Tbsp. salad oil
1 1/2 c. water
2 Tbsp. butter
1 tsp. salt
1/8 tsp. white pepper
3 Tbsp. brandy
2 tsp. lemon juice
2 envelopes chicken flavored bouillon
1 c. sour cream
2 (9 oz.) pkg. artichoke hearts, thawed and drained well

Preparation

In a 2-quart saucepan over low heat, melt butter/oleo.
Stir in 2 tablespoons flour, salt and pepper until smooth.
Gradually stir in brandy, lemon juice, water and chicken bouillon.
Cook, stirring constantly, until thickened and smooth.
Using a wire whisk, gradually blend in sour cream.
Pour over chicken.
Cover tightly; bake for 45 minutes.
Remove foil; add artichoke hearts.
Cover and bake 15 minutes longer.