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CHICKEN TARRAGON 1/3 c. all-purpose flour 1/2 tsp. salt 1/8 tsp. freshly ground pepper 1 frying chicken (about 2 1/2 lb.), cut up 6 Tbsp. butter or margarine 2 Tbsp. finely chopped scallions 1/4 lb. fresh mushrooms, sliced 1 can (13 3/4 oz.) Inn chicken broth 1/2 tsp. dried tarragon 1/3 c. chopped parsley 5 c. hot fluffy rice, cooked in chicken broth Combine flour, salt and pepper; coat chicken; reserve flour mixture. In large skillet, brown chicken in 2 table- spoons of the butter; remove chicken. Add 2 tablespoons butter to skillet with scallions and mushrooms; brown lightly. Add reserved flour mixture and part of chicken broth, stir well. Add tarragon and remaining chicken broth; simmer, stirring until sauce is thickened. Place chicken in sauce; cover and simmer 20 to 25 minutes or until tender. Add parsley and remaining butter to hot rice; toss. Serve chicken with sauce over rice. Makes 4 to 6 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |