Capital Chicken Skillet Recipe

• 2 x Chicken breasts, boneless
• 1 Tbsp. Oil
• 8 ounce Mushrooms, canned
• 1 Tbsp. Flour
• 11 ounce Cream of mushroom soup
• 1 c. Port wine
• 1 c. Water
• 1/4 c. Dry lowfat milk pwdr
• 1 tsp Salt
• 1/4 tsp Tarragon leaves
• 1/4 tsp Black pepper
• 15 ounce Artichoke hearts
• 6 x Green onions
• 2 Tbsp. Parsley

1. Remove bones, skin, and all fat from chicken; cut into bite-sized pcs.
2. In large skillet, heat oil on medium.
3. Brown chicken on all sides.
4. Drain mushrooms and add in to skillet.
5. Stir in flour.
6. Add in soup, wine, and water; cook, stirring, about 10 min, till sauce thickens.
7. Stir in dry lowfat milk, salt, tarragon, and pepper.
8. Drain artichoke hearts.
9. Chop green onions.
10. Fold in artichoke hearts, green onions, and parsley.
11. Heat through and serve over rice.
12. For heartier servings, add in frzn green beans or possibly peas after sauce thickens.
13. The original recipe called for 1/2 c cream rather than 1/4 c. dry lowfat milk.

chicken breasts, oil, mushrooms, flour, cream of mushroom soup, wine, water, milk, salt, tarragon, black pepper, hearts, green onions, parsley

Taken from cookeatshare.com/recipes/capital-chicken-skillet-99260 (may not work)