2 tablespoons butter or margarine
1/2 pound sliced fresh mushrooms
salt and pepper
1 1/2 pounds boneless, skinless chicken breasts, sliced
1 9-ounce package frozen artichoke hearts, defrosted, or 1 14-ounce can artichoke hearts, well drained
1/2 cup white wine
1/2 cup chicken broth
1 teaspoon curry powder
1 cup sour cream
1 tablespoon flour
Cooked white rice
Chopped fresh parsley, for garnish

Heat butter or margarine in a large skillet over medium high heat. Add mushrooms, season with salt and pepper and saute until golden brown. Remove from skillet. Season chicken with salt and pepper. Add chicken pieces to remaining butter in saucepan and saute until browned on all sides and nearly cooked through. Return mushrooms to skillet and add artichoke hearts, white wine and chicken broth, stirring well and scraping bottom of pan. Bring to a boil. Reduce heat and stir in curry powder. Whisk the flour into the sour cream and add to chicken mixture over low heat, being careful not to boil. Heat, stirring often, until heated through. Serve over hot cooked rice and garnish with chopped parsley.
Makes 6 servings.
Note: The recipe can be prepared ahead and refrigerated in a greased casserole dish, tightly covered in plastic wrap. Uncover and reheat in a 300 degree oven for 20 minutes before serving.