Capital Chicken Skillet
Submitted by michaelsgirl
Capital chicken skillet with artichoke hearts, mushrooms, port wine, and tarragon in a creamy sauce over rice. A low-fat, one-pan dinner with a touch of elegance.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
45 minThis is the kind of skillet dinner that feels a little fancy without making you work for it.
Bite-sized chicken breast pieces get browned and then simmered with mushrooms in a creamy sauce built from cream of mushroom soup, port wine, and a whisper of tarragon.
Artichoke hearts and green onions go in at the end, adding bright, vegetal notes that keep the richness in check.
Spooned over rice, it’s a complete meal from one pan with the kind of flavor you’d expect from a much fussier recipe.
Kitchen Tips
- Brown the chicken well before building the sauce. That golden crust adds flavor and texture that simmering alone won’t give you.
- Port wine makes a difference here. It adds a rich, slightly sweet depth. In a pinch, dry sherry or Marsala work as substitutes.
- Toss in frozen peas or green beans after the sauce thickens for extra color and a heartier plate.
Ingredients
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.
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