Rinse chicken and pat dry. In a 12 inch skillet cook garlic in olive oil for 15 seconds. Add chicken. Cook for 5-8 minutes or until light brown, turn once.
Meanwhile, in a medium mixing bowl stir together soup, sour cream, mozzarella cheese, wine and Parmesan cheese. Add to skillet. Cover and cook 5-7 minutes more or until chicken is tender. Remove chicken to a platter or individual serving plate. Keep warm.
Stir sauce in skillet. Add artichokes. Cover and cook 1-2 minutes longer or until heated through. Serve over hot cooked macaroni or noodles. Sprinkle parsley on top.
