Capital Chicken Casserole

• 1 chicken, cut in parts
• 1 cup dry white wine
• 4 tablespoons butter
• 1 tablespoon cooking oil
• 1 (8 ounce) package portabella mushrooms, sliced
• 1 tablespoon flour
• 1 (11 ounce) can cream of chicken soup
• 1 cup water
• 1/2 cup cream
• 1 teaspoon salt
• 1/4 teaspoon tarragon leaf
• 1/4 teaspoon basil
• 1/4 teaspoon dried coriander
• 1/4 teaspoon pepper
• 1 (15 ounce) can artichoke hearts, drained
• 6 green onions, green and white parts included,chopped
• 2 tablespoons chopped parsley

1. In large frypan, place butter and oil and heat to medium
2. temperature until butter melts
3. Add chicken and cook, turning, about 10 minutes or until brown on all sides
4. Remove chicken and place in baking pan or casserole
5. In same frypan, saute mushrooms about 5 minutes or until tender
6. Stir in flour
7. Add soup, wine and water; simmer, stirring, about 10 minutes or until sauce thickens
8. Stir in cream, salt, tarragon, basil, coriander and pepper; pour over chicken
9. Bake, uncovered, in 350 degree F
10. oven for 60 minutes
11. Mix in artichoke hearts, green onions and parsley
12. Bake about 5 more minutes or until fork can be inserted in chicken with ease

chicken, white wine, butter, cooking oil, portabella mushrooms, flour, cream of chicken soup, water, cream, salt, tarragon leaf, basil, coriander, pepper, green onions, parsley

Taken from www.food.com/recipe/capital-chicken-casserole-116453 (may not work)