Chicken And Artichoke Stroganoff

1. 1

   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.

2. 2

   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).

3. 3

   Add onion and cook until just beginning to turn transparent (again, do not brown).

4. 4

   Add chicken and 1/4 cup oil-herb mixture; cook until chicken is browned.

5. 5

   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.

6. 6

   Bring mixture to a boil and cover, reduce the heat, and simmer 4-5 minutes or until chicken is done. Remove from heat.

7. 7

   Stir in the reserved artichoke hearts and sour cream and heat through. Serve over hot rice or noodles.

* Per serving · 4 servings · Values may vary.