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.
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|Serving Size: 1 Serving (517g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 67 (20%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 38.1mg||12 %|
|Sodium 968.5mg||33 %|
|Potassium 1089.2mg||29 %|
|Total Carbohydrate 33.8g||10 %|
|Dietary Fiber 11.3g||45 %|
|Sugars, other 22.5g|
|Protein 22.5g||32 %|
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Calories per serving: 342
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