Chicken And Artichoke Stroganoff - cooking recipe

Ingredients

13 ounces water-packed artichoke hearts, undrained
2 -3 tablespoons olive oil
2 tablespoons mixed Italian herbs, divided (or more to taste)
2 garlic cloves, minced
1 cup onion, chopped
4 boneless skinless chicken breast halves, cubed
1/2 cup boiling water
1/4 cup all-purpose flour
8 ounces nonfat sour cream
hot cooked rice or noodles

Preparation

Drain artichoke hearts, reserving 1/3 cup liquid, and set the artichoke hearts aside. Add enough olive oil to reserved liquid to make 1/2 cup. Stir in 1 Tbsp herbs.
In a large skillet over medium-high heat, saute garlic in 1 Tbsp olive oil until garlic just begins to turn white (do not brown).
Add onion and cook until just beginning to turn transparent (again, do not brown).
Add chicken and 1/4 cup oil-herb mixture; cook until chicken is browned.
Meanwhile, combine flour and remaining herbs in a small bowl and stir well. Add the flour mixture to remaining oil-herb mixture and stir until smooth. Pour over chicken. Stir to combine; add boiling water and stir.
Bring mixture to a boil and cover, reduce the heat, and simmer 4-5 minutes or until chicken is done. Remove from heat.
Stir in the reserved artichoke hearts and sour cream and heat through. Serve over hot rice or noodles.