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