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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
1/4 lb. fresh mushrooms,
1 can (13 3/4 oz.) Inn chicken
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.

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