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.

Source: Chyrel