Ingredients Jump to Instructions ↓

  1. 1 chicken, cut in parts

  2. 1 cup dry white wine

  3. 4 tablespoons butter

  4. 1 tablespoon cooking oil

  5. 1 (8-ounce) package fresh mushrooms, sliced

  6. 1 tablespoon all-purpose flour

  7. 1 (11-ounce) can cream of chicken soup

  8. 1 cup water

  9. 1/2 cup cream

  10. 1 teaspoon salt

  11. 1/4 teaspoon tarragon leaves

  12. 1/4 teaspoon pepper

  13. 1 (15-ounce) can artichoke hearts, drained

  14. 6 green onions, green and white parts included, chopped

  15. 2 tablespoons chopped parsley

Instructions Jump to Ingredients ↑

  1. In large frypan, place butter and oil and heat to medium temperature until butter melts. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove chicken and place in baking pan or casserole. In same frypan, saute mushrooms about 5 minutes or until tender. Stir in flour. Add soup, wine and water; simmer, stirring, about 10 minutes or until sauce thickens. Stir in cream, salt, tarragon and pepper; pour over chicken. Bake, uncovered, in 350°F (175°C) oven for 60 minutes. Mix in artichoke hearts, green onions and parsley. Bake about 5 more minutes or until fork can be inserted in chicken with ease.


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