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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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I like to serve this dish when I have company for supper or for a special occasion. No one will ever suspect how easy it is to make. It may be served over buttered noodles, if desired. Ingredients:
3 1/2-4 1/2 lbs chicken, cut up |
4 tablespoons butter |
1 tablespoon oil |
1 (10 ounce) jar sliced mushrooms |
1 tablespoon flour |
1 (10 3/4 ounce) can cream of chicken soup |
1 cup dry white wine |
1 cup water |
1/2 cup whipping cream |
1 teaspoon salt |
1/4 teaspoon tarragon leaf |
1/4 teaspoon black pepper |
1 dash ground red pepper |
1 (14 ounce) can artichoke hearts, drained and quartered (not marinated) |
Directions:
1. Brown chicken in butter and oil.
2. Remove and place in 3 quart casserole dish.
3. In same skillet saute mushrooms.
4. Stir in flour and cook for 3 minutes.
5. Add soup, wine and water and simmer for 10 minutes or until sauce thickens.
6. Stir in cream and seasonings.
7. Pour over chicken and bake uncovered at 350 degrees for 1 hour.
8. Stir in drained artichokes and bake 5 minutes more.
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