Capital Chicken Skillet
Yield
4 servingsPrep
15 minCook
25 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
boneless |
|
| 1 | tablespoon |
vegetable oil
|
|
| 8 | ounces |
mushrooms, canned
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 11 | ounces |
cream of mushroom soup
|
|
| 1 | cup |
port wine
|
*
|
| 1 | cup |
water
|
|
| ¼ | cup |
milk, skim, (non fat) powder
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
tarragon leaves
|
|
| ¼ | teaspoon |
black pepper
|
|
| 15 | ounces |
artichoke hearts
|
|
| 6 | each |
scallions, spring or green onions
|
|
| 2 | tablespoons |
parsley leaves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
boneless |
|
| 15 | ml |
vegetable oil
|
|
| 231.2 | ml/g |
mushrooms, canned
|
|
| 15 | ml |
all-purpose flour
|
|
| 317.9 | ml/g |
cream of mushroom soup
|
|
| 237 | ml |
port wine
|
*
|
| 237 | ml |
water
|
|
| 59 | ml |
milk, skim, (non fat) powder
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
tarragon leaves
|
|
| 1.3 | ml |
black pepper
|
|
| 433.5 | ml/g |
artichoke hearts
|
|
| 6 | each |
scallions, spring or green onions
|
|
| 3E+1 | ml |
parsley leaves
|
|
Directions
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.
