Chicken and Artichoke Stroganoff
12 oz Marinated artichokes hearts, undrained
1 c Onion, chopped
1 1/2 c Boiling water
1/4 c All-purpose flour
1 tsp Dry mustard
1 tsp Dillweed
8 oz Sour cream
4 Chicken breast halves, sliced
2 cloves Garlic, minced
1 Chicken bouillon cube,
Hot cooked pasta or Rice
Drain artichoke hearts and reserving liquid. Set the artichoke hearts and marinade aside. In a large skillet saute chicken, onion, and garlic in 1/4 cup reserved liquid until chicken is lightly browned and onion is tender. Dissolve bouillon in boiling water and pour over chicken. Combine flour, dry mustard, dillweed in a small bowl and stir well. Add the flour mixture to remaining artichoke marinade and stir until smooth. Pour over chicken. Bring mixture to a boil and cover, reduce the heat, and simmer 4 to 5 minutes or until chicken is done. Remove from heat. Stir in the reserved hearts, sour cream ,salt and serve over rice or pasta.