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 t. dry mustard
1 t. 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.
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