Capital Chicken Casserole - cooking recipe

Ingredients

1 chicken, cut in parts
1 cup dry white wine
4 tablespoons butter
1 tablespoon cooking oil
1 (8 ounce) package portabella mushrooms, sliced
1 tablespoon flour
1 (11 ounce) can cream of chicken soup
1 cup water
1/2 cup cream
1 teaspoon salt
1/4 teaspoon tarragon leaf
1/4 teaspoon basil
1/4 teaspoon dried coriander
1/4 teaspoon pepper
1 (15 ounce) can artichoke hearts, drained
6 green onions, green and white parts included,chopped
2 tablespoons chopped parsley

Preparation

In large frypan, place butter and oil and heat to medium
temperature until butter melts
Add chicken and cook, turning, about 10 minutes or until brown on all sides
Remove chicken and place in baking pan or casserole
In same frypan, saute mushrooms about 5 minutes or until tender
Stir in flour
Add soup, wine and water; simmer, stirring, about 10 minutes or until sauce thickens
Stir in cream, salt, tarragon, basil, coriander and pepper; pour over chicken
Bake, uncovered, in 350 degree F
oven for 60 minutes
Mix in artichoke hearts, green onions and parsley
Bake about 5 more minutes or until fork can be inserted in chicken with ease