Categories: Poultry, Low-fat 
      Yield: 4 servings 
  
      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.