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Title: Capital Chicken Skillet
Categories: Poultry Lowfat
Yield: 4 Servings

2 Chicken breasts, boneless
1tbOil
8ozMushrooms, canned
1tbFlour
11ozCream of mushroom soup
1cPort wine
1cWater
1/4cDry milk powder
1tsSalt
1/4tsTarragon leaves
1/4tsBlack pepper
15ozArtichoke hearts
6 Green onions
2tbParsley

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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