Capital Chicken Skillet

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Title: CAPITAL CHICKEN SKILLET
Categories: Poultry, Low-fat
Yield: 4 Servings

2.00 Chicken breasts, boneless
1.00 tb Oil
8.00 oz Mushrooms, canned
1.00 tb Flour
11.00 oz Cream of mushroom soup
1.00 c Port wine
1.00 c Water
0.25 c Dry milk powder
1.00 ts Salt
0.25 ts Tarragon leaves
0.25 ts Black pepper
15.00 oz Artichoke hearts
6.00 Green onions
2.00 tb Parsley

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.

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