Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Chicken breasts, boneless 1/4 c Dry milk powder
1 tb Oil 1 ts Salt
8 oz Mushrooms, canned 1/4 ts Tarragon leaves
1 tb Flour 1/4 ts Black pepper
11 oz Cream of mushroom soup 15 oz Artichoke hearts
1 c Port wine 6 Green onions
1 c Water 2 tb Parsley

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.

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