1

In large non-stick frypan, place butter and oil and heat to medium temperature until butter melts. Add chicken pieces and cook, turning, about 10 minutes or until brown on all sides.

2

Remove chicken and place in 13x9" baking pan or casserole. In same frypan, sauté 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 half-and-half cream, salt, tarragon and pepper. Pour over chicken. Bake, uncovered, in 350° oven for 60 minutes.

3

Put potatoes into oven to cook simultaneously with the chicken. Leave potatoes in oven till the very end. This allows the potato skins to crisp-up a bit.

4

Remove chicken from oven, and add artichoke heart pieces, green onions and parsley. Stir in and return to oven and bake about 5 minutes more or until fork can be inserted in chicken with ease.

5

Remove chicken from oven. Remove skin and discard. De-bone the chicken, and break meat into bite-size pieces and return meat to pan in sauce.

6

Cut baked potatoes into halves. Open and mash insides of baked potatoes. Ladle chicken & sauce over the potatoes. Recommend to serve with a green salad.

7

Yield: 6-8 servings.