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Capital Chicken Skillet















Trans-fat Free, Good source of fiber


2 each chicken breasts
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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 278g (9.8 oz)
Amount per Serving
Calories 22240% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 1314mg 55%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 13%
Sugars g
Protein 37g
Vitamin A 9% Vitamin C 17%
Calcium 11% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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