Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    chicken breasts -- boneless
   1      tablespoon    oil
   8      ounces        mushrooms -- canned
   1      tablespoon    flour
  11      ounces        cream of mushroom soup
   1      cup           port wine
   1      cup           water
     1/4  cup           dry milk powder
   1      teaspoon      salt
     1/4  teaspoon      tarragon leaves
     1/4  teaspoon      black pepper
  15      ounces        artichoke hearts
   6                    green onions
   2      tablespoons   parsley

Preparation:

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. The original recipe called for 1/2 c cream rather than 1/4 cup dry milk.