Capital Chicken Skillet

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

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By Just A Pinch KitchenCrew

Rating:

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Ingredients

2

chicken breasts, boneless
1 Tbsp

oil
8 oz

mushrooms
1 Tbsp

flour
11 oz

cream of mushroom soup
1 c

port wine
1 c

water
1/4 c

dry milk powder
1 tsp

salt
1/4 tsp

tarragon
1/4 tsp

pepper
15 oz

artichoke hearts
6

green onions
2 Tbsp

parsley
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How to Make Capital Chicken Skillet

Step-by-Step

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