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capital chicken skillet

Ingredients For capital chicken skillet

  • 2
    chicken breasts, boneless
  • 6
    green onions
  • 15 oz
    artichoke hearts
  • 1/4 tsp
    pepper
  • 1/4 tsp
    tarragon
  • 1 tsp
    salt
  • 1/4 c
    dry milk powder
  • 1 c
    water
  • 1 c
    port wine
  • 11 oz
    cream of mushroom soup
  • 1 Tbsp
    flour
  • 8 oz
    mushrooms
  • 1 Tbsp
    oil
  • 2 Tbsp
    parsley

How To Make capital chicken skillet

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

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