1 combo pack chicken
8 oz. sliced mushrooms
1 can cream of mushroom soup
1 c. dry white wine
1/4 tsp. tarragon
1/4 tsp. pepper
4 tbsp. butter
1 tbsp. cooking oil
1 tbsp. flour
1 c. water
1/2 c. cream
1 tsp. salt
1 can (15 oz.) artichoke hearts

Heat butter and oil; add chicken. Brown on all sides. Transfer chicken to baking dish.

In same fry pan saute mushrooms until tender. Stir in flour. Add soup, water and wine; simmer until sauce thickens. Stir in cream, salt, tarragon and pepper. Pour over chicken. Bake uncovered at 350 degrees for 60 minutes. Mix artichoke hearts. Bake 5 minutes more or until tender.