Capital Chicken Skillet

Capital Chicken Skillet Recipe

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chicken breasts, boneless
1 Tbsp
8 oz
1 Tbsp
11 oz
cream of mushroom soup
1 c
port wine
1 c
1/4 c
dry milk powder
1 tsp
1/4 tsp
1/4 tsp
15 oz
artichoke hearts
green onions
2 Tbsp

How to Make Capital Chicken Skillet


  • 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.
  • 5Stir in flour.
  • 6Add soup, wine, and water; cook, stirring, about 10 minutes, until sauce thickens.
  • 7Stir in dry milk, salt, tarragon, and pepper.
  • 8Drain artichoke hearts.
  • 9Chop green onions.
  • 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.

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About Capital Chicken Skillet

Course/Dish: Chicken
Other Tag: Quick & Easy

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