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chicken breasts oil mushrooms flour cream of mushroom soup wine water milk salt tarragon black pepper hearts green onions parsley
Viewed: 35 - Published at: 4 years agoIngredients
- 2 x Chicken breasts, boneless
- 1 Tbsp. Oil
- 8 ounce Mushrooms, canned
- 1 Tbsp. Flour
- 11 ounce Cream of mushroom soup
- 1 c. Port wine
- 1 c. Water
- 1/4 c. Dry lowfat milk pwdr
- 1 tsp Salt
- 1/4 tsp Tarragon leaves
- 1/4 tsp Black pepper
- 15 ounce Artichoke hearts
- 6 x Green onions
- 2 Tbsp. Parsley
Method
- Remove bones, skin, and all fat from chicken; cut into bite-sized pcs.
- In large skillet, heat oil on medium.
- Brown chicken on all sides.
- Drain mushrooms and add in to skillet.
- Stir in flour.
- Add in soup, wine, and water; cook, stirring, about 10 min, till sauce thickens.
- Stir in dry lowfat milk, salt, tarragon, and pepper.
- Drain artichoke hearts.
- Chop green onions.
- Fold in artichoke hearts, green onions, and parsley.
- Heat through and serve over rice.
- For heartier servings, add in frzn green beans or possibly peas after sauce thickens.
- The original recipe called for 1/2 c cream rather than 1/4 c. dry lowfat milk.
