Artichoke Chicken - cooking recipe

Ingredients

3 whole boneless, skinless chicken breasts (that's 6 of the individually frozen breasts)
1 clove garlic, sliced or minced
2 Tbsp. butter
1 (10 3/4 oz.) cream of chicken soup
1 c. sour cream
1/2 c. shredded Mozzarella
1/4 c. dry white wine or chicken stock
6 oz. jar marinated artichoke hearts, drained
2 Tbsp. grated Parmesan
12 oz. cork-screw noodles or 1 pkg. long grain wild rice

Preparation

Rinse chicken and pat dry.
Cook garlic in butter 1 minute. Add chicken.
Cook until light brown.
In medium bowl, combine sour cream, soup, cheese and wine.
Remove chicken and cut into chunks, bigger than a bite.
Return to skillet.
Add mixture to chicken. Cook over medium-low until chicken is done and tender.
Stir sauce. Add artichokes (can cut into smaller pieces if desired).
Cook a few more minutes.
Serve over noodles or rice.