Recipe(tried): Chicken-Artichoke Stroganoff - Tonights dinner was a winner!

Tonight's dinner was a recipe I got off this site along time ago when there was a chat-recipe swap. I finally got around to making it and should have tried it sooner. It is a winner. Now as most of us do, I changed a few things, but only minor changes. I'll let you know the changes after I post the recipe.

CHICKEN-ARTICHOKE STROGANOFF
Adapted from source: Leslie/Wa
Makes 4 servings

4 boneless, skinless chicken breast halves, cut in thin strips
2 jars (6 oz each) marinated artichoke hearts, undrained*
1/2 cup chopped onion
1 large clove garlic, minced
1 (10 1/2 oz) can chicken broth
1/4 cup flour
1 teaspoon dry mustard
1 teaspoon dried rosemary
1/2 cup reduced-fat sour cream
Salt and pepper to taste
Hot cooked rice or noodles

Drain artichoke hearts, reserve marinade. Set aside.

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

In a small bowl, whisk together remaining reserved marinade, flour, dry mustard, and rosemary.

Add chicken broth to sauteed chicken in skillet. Whisk in flour-marinade mixture. Stir constantly until thickened and bubbly, about 5 minutes or so.

Stir in reserved artichoke hearts and sour cream. Season with salt and pepper. Continue cooking and stirring until heated through ( do not boil).

Serve over hot cooked rice or noodles.**

* I used one jar of regular marinated artichoke hearts and 1 jar of hot marinated artichoke hearts.

**I served it over spaghetti squash! The kids hardly knew the difference. The sauce is so good that they forgot they were eating a veggie instead of pasta! I made plain ole green peas and brown sugar-carrots to go with it.