Lobster Continental On Rice
|Whole chicken breast||3⁄4 Pound, split, skinned, and boned|
|Tarragon||1⁄8 Teaspoon, crushed|
|Condensed cheddar cheese soup||21 1⁄2 Ounce (2 Cans, 10 3/4 Ounces Each)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Sherry||1⁄3 Cup (5.33 tbs)|
|Cubed cooked lobster||2 Cup (32 tbs)|
|Frozen artichokes||9 Ounce, cooked and drained (1 Package)|
|Chopped tomatoes||1⁄2 Cup (8 tbs)|
|Cooked rice||3 Cup (48 tbs)|
|Chopped watercress||1⁄4 Cup (4 tbs)|
Cut chicken into strips.
In skillet, brown chicken with tarragon in butter.
Stir in soup, milk, and Sherry.
Add lobster, artichokes, and tomatoes.
Heat; stir now and then.
Meanwhile, combine rice and watercress.