2    Chicken breasts, boneless
1 tb Oil
8 oz Mushrooms, canned
1 tb Flour
11 oz Cream of mushroom soup
1 c  Port wine
1 c  Water
1/4 c  Dry milk powder
1 ts Salt
1/4 ts Tarragon leaves
1/4 ts Black pepper
15 oz Artichoke hearts
6    Green onions
2 tb Parsley

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.