Capital Chicken Skillet

Recipe Ingredients

2		Chicken breasts - boneless
1 tablespoon	15ml	Oil
8 oz	227g	Mushrooms - canned
1 tablespoon	15ml	Flour
11 oz	312g	Cream of mushroom soup
1 cup	237ml	Port wine
1 cup	237ml	Water
1/4 cup	59ml	Dry milk powder
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Tarragon leaves
1/4 teaspoon	1.3ml	Black pepper
15 oz	426g	Artichoke hearts
6		Green onions
2 tablespoons	30ml	Parsley

Recipe Instructions

Remove bones, skin, and all fat from chicken; cut into bite-sized pieces.

In large skillet, heat oil on medium. Brown chicken on all sides. Drain mushrooms and add to skillet. Stir in flour. Add soup, wine, and water; cook, stirring, about 10 minutes, until sauce thickens. Stir in dry milk, salt, tarragon, and pepper. Drain artichoke hearts. Chop green onions. Mix in artichoke hearts, green onions, and parsley.

Heat through and serve over rice. For heartier servings, add frozen green beans or peas after sauce thickens. The original recipe called for 1/2 c cream rather than 1/4 cup dry milk.

Source:
Carol Miller-Tutzauer

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