---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CAPITAL CHICKEN SKILLET
 Categories: Poultry, Low-fat
      Yield: 4 servings
 
      2    Chicken breasts, boneless
      1 tb Oil
      8 oz Mushrooms, canned
      1 tb Flour
     11 oz Cream of mushroom soup
      1 c  Port wine
      1 c  Water
    1/4 c  Dry milk powder
      1 ts Salt
    1/4 ts Tarragon leaves
    1/4 ts Black pepper
     15 oz Artichoke hearts
      6    Green onions
      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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