Capital Chicken Casserole

• chicken, cut in parts↗1
• dry white wine↗1 cup
• butter↗4 tablespoons
• cooking oil1 tablespoon
• portabella mushrooms↗1 (8 ounce) package

  sliced

• flour↗1 tablespoon
• cream of chicken soup1 (11 ounce) can
• water↗1 cup
• cream↗1⁄2 cup
• salt↗1 teaspoon
• tarragon leaf1⁄4 teaspoon
• basil↗1⁄4 teaspoon
• dried coriander↗1⁄4 teaspoon
• pepper↗1⁄4 teaspoon
• artichoke hearts1 (15 ounce) can

  drained

• green onions, green and white parts included,chopped↗6
• tablespoons chopped parsley2

Step-by-step instructions

1. 1

   In large frypan, place butter and oil and heat to medium

2. 2

   temperature until butter melts

3. 3

   Add chicken and cook, turning, about 10 minutes or until brown on all sides

4. 4

   Remove chicken and place in baking pan or casserole

5. 5

   In same frypan, saute mushrooms about 5 minutes or until tender

6. 6

   Stir in flour

7. 7

   Add soup, wine and water; simmer, stirring, about 10 minutes or until sauce thickens

8. 8

   Stir in cream, salt, tarragon, basil, coriander and pepper; pour over chicken

9. 9

   Bake, uncovered, in 350 degree F

10. 10

    oven for 60 minutes

11. 11

    Mix in artichoke hearts, green onions and parsley

12. 12

    Bake about 5 more minutes or until fork can be inserted in chicken with ease