Jerusalem Chicken

Directions

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   1. Coat chicken breasts in flour
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   2. In large skillet, cook chicken in hot salad oil until lightly browned.
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   Set aside in 12X9 baking dish.
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   3. Preheat oven to 350 degrees (F).
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   4. In 2 qt saucepan over low heat, in melted butter, stir 2 tbl flour with
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   salt and pepper until smooth.
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   5. Gradually stir in brandy, lemon juice, chicken broth (or water) and
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   chicken bouillon, stirring constantly until thickened and smooth.
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   6. With wire whisk, gradually blend in sour cream. Pour over chicken.
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    7. Cover baking dish tightly with foil and bake chicken in 350 F oven for.
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    45 minutes.
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    8. Remove foil from chicken, add artichoke hearts. Cover and return
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    baking 15 minutes longer or until chicken and artichoke hearts
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    are tender.