1 broiler/fryer chicken cut in parts
4 tbsp. butter
1 tbsp. cooking oil
1 pkg. (8 oz.) fresh mushrooms, sliced
1 tbsp. flour
1 can (11 oz.) cream of chicken soup
1 c. dry white wine
1 c. water
1/2 c. cream
1 tsp. salt
1/4 tsp. tarragon leaves
6 green onions, green and white parts, chopped
2 tbsp. chopped parsley
1 can (15 oz.) artichoke hearts, drained

In large fry pan 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 fry pan 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, and pepper; pour over chicken. Bake, uncovered, in 350 degrees 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.