Capital Chicken Casserole

• 4 tablespoons butter
• 1 tablespoon oil
• 1 broiler-fryer chicken, cut in parts
• 8 ounces fresh mushrooms, sliced
• 1 tablespoon flour
• 2 tablespoons parsley, chopped
• 1 (11 ounce) can cream of chicken soup
• 1 cup dry white wine
• 1 cup water
• 1/2 cup whipping cream
• 1 teaspoon salt
• 1/4 teaspoon tarragon leaf
• 1/4 teaspoon pepper
• 1 (15 ounce) can artichoke hearts, drained
• 6 green onions, chopped

1. In large frying pan, place butter and oil and heat to medium until butter melts.
2. Add chicken and cook until browned on all sides, about 10 minutes.
3. Remove chicken to casserole dish.
4. In same frying pan, saute mushrooms for 5 minutes.
5. Stir in flour, add soup, wine and water.
6. Simmer, stirring about 10 minutes until sauce thickens.
7. Stir in cream, salt and pepper and tarragon and pour over chicken.
8. Bake uncovered at 350 for 60 minutes.
9. Mix in artichokes, onion and parsley and bake about 5 minutes more until chicken is cooked through.

butter, oil, chicken, mushrooms, flour, parsley, cream of chicken soup, white wine, water, whipping cream, salt, tarragon leaf, pepper, green onions

Taken from www.food.com/recipe/capital-chicken-casserole-165907 (may not work)