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