Recipe - Capital Chicken Skillet

2 Chicken breasts, boneless
1 tablespoon Oil
8 ounce Mushrooms, canned
1 tablespoon Flour
11 ounce Cream of mushroom soup
1 cup Port wine
1 cup Water
One fourth cup Dry milk powder
1 teaspoon Salt
One fourth teaspoon Tarragon leaves
One fourth teaspoon Black pepper
15 ounce Artichoke hearts
6 Green onions
2 tablespoon Parsley

Remove bones, skin, and all fat from chicken; cut into bitesized 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 One half cup cream rather than One fourth cup
dry milk.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini