Ingredients:
4 tablespoons butter
1 tablespoon oil
1 broiler-fryer chickens, cut in parts
8 ounces fresh mushrooms, sliced
1 tablespoon flour
2 tablespoons parsley, chopped
1 (11 ounce) cans cream of chicken soup
1 cup dry white wine
1 cup water
1/2 cup whipping cream
1 teaspoon salt
1/4 teaspoon tarragon leaves
1/4 teaspoon pepper
1 (15 ounce) cans artichoke hearts, drained
6 green onions, chopped
Directions:
In large frying pan, place butter and oil and heat to medium until butter melts.
Add chicken and cook until browned on all sides, about 10 minutes.
Remove chicken to casserole dish.
In same frying pan, saute mushrooms for 5 minutes.
Stir in flour, add soup, wine and water.
Simmer, stirring about 10 minutes until sauce thickens.
Stir in cream, salt and pepper and tarragon and pour over chicken.
Bake uncovered at 350 for 60 minutes.
Mix in artichokes, onion and parsley and bake about 5 minutes more until chicken is cooked through.
Servings: 8
Time preparation: 30 min.
Time total: 90 min.