3 to 4 lbs. chicken parts
4 tbsp. butter
1 tsp. oil
1/2 lb. sliced mushrooms
1 tbsp. flour
1 can cream of chicken soup
1 c. dry white wine
1 c. water
1/2 c. canned cream
1/2 tsp. salt
1/2 tarragon leaves
1/4 tsp. pepper
1 can artichoke hearts
6 green onions
2 tbsp. chopped parsley

In large skillet fry chicken in oil and butter until browned, 10 minutes. Remove chicken and place into baking dish. Saute mushrooms in pan drippings about 5 minutes. Stir in flour and stir. Add soup, water and wine and simmer for about 10 minutes.

Stir in cream, salt, pepper and tarragon (optional). Pour over chicken and bake uncovered at 350 degrees for 60 minutes. Mix in artichoke hearts, onions and parsley and bake an additional 5 to 10 minutes.