You may also like
Categories:
fryer butter oil mushrooms flour cream of chicken soup white wine water cream salt tarragon leaves pepper green onions parsley
Viewed: 23 - Published at: a year agoIngredients
- 1 fryer, cut in parts
- 4 Tbsp. butter
- 1 Tbsp. oil
- 1/2 lb. sliced fresh mushrooms
- 1 Tbsp. flour
- 1 can cream of chicken soup
- 1 c. dry white wine
- 1 c. water
- 1/2 c. cream
- 1 tsp. salt
- 1/4 tsp. tarragon leaves
- 1/4 tsp. pepper
- 1 (15 oz.) can artichoke hearts, drained
- 6 green onions, chopped
- 2 Tbsp. chopped fresh parsley
Method
- Melt butter and oil in pan.
- Brown chicken and put in casserole dish.
- In same frying pan, saute mushrooms 5 minutes. Stir in flour.
- Add soup, wine and water.
- Simmer until thick. Stir in cream, salt, tarragon and pepper.
- Pour over chicken. Bake uncovered at 350° for 45 to 60 minutes.
- Mix in artichoke hearts, onions and parsley.
- Bake 5 more minutes.
