| 1 | Dust chicken breasts with combined flour, salt and pepper. |
| 2 | Heat oil in a large skillet over medium heat. |
| 3 | Brown chicken 4 to 5 minutes on each side. |
| 4 | Add mushrooms, shallots and garlic, and continue to cook 2 to 3 minutes. |
| 5 | Stir in sherry and continue to cook for 1 minute. |
| 6 | Remove chicken from skillet. |
| 7 | Stir in artichoke hearts and sour cream. |
| 8 | Add chicken back to skillet. |
| 9 | Continue to cook until sauce is hot and chicken is done, approximately 5 minutes. |
| 10 | Additional sherry can be added if sauce becomes too dry. |
| 11 | Makes 4 servings. |
