Recipe: Artichoke Chicken Stroganoff

ARTICHOKE CHICKEN STROGANOFF

4 jars (6 oz each) marinated artichoke hearts, undrained
8 chicken breast halves, skinned, boned and cut into strips
1 cup chopped onion
2 cloves, minced garlic
4 chicken-flavored bouillon cubes
1 1/2 cups boiling water
1/4 cup all-purpose flour
1 tsp. Dry mustard
1 tsp dried whole dillweed
1 (8oz.) fat-free sour cream
1/4 tsp salt
Hot cooked rice or noodles (for serving)

Drain artichoke hearts, reserving marinade. Set artichoke hearts and marinade aside.

Saute chicken, onion and garlic in 1/4 cup reserved marinade in a large skillet until chicken is lightly browned and onion is tender.

Dissolve bouillon cubes in 1 1/2 cups boiling water; pour over chicken. Combine flour, dry mustard, and dill weed in a small bowl; stir well.

Add flour mixture to remaining marinade; stir until smooth. Pour over chicken. Bring mixture to a boil; cover reduce heat, simmer for 4 to 5 minutes or until chicken is done.

Remove from heat. Stir in reserved artichoke hearts, sour cream and salt. Serve over rice or noodles

Makes 8 servings
From: Leslie WA