Chicken in tarragon cream

1 Servings

Ingredients

Quantity Ingredient
2 L/2- to 3-pound cut-up broiler fryer chicken
3 mediums Carrots, sliced (about 1 l/2 Cups)
1 cup Chicken broth
1 tablespoon Chopped fresh or 1 teaspoon dried tarragon leaves
¾ teaspoon Salt
⅛ teaspoon Pepper bay leaf
4 ounces Mushrooms, sliced (about 1 l/2 Cups)
2 mediums Stalks celery, sliced (about 1 cup)
1 medium Onion, sliced
½ cup Dry white wine
½ cup Half and-half
3 tablespoons Gold Medal all-purpose flour
1 Egg yolk
4 To 5 cups hot cooked noodles
6 servings.

Directions

Heat chicken, carrots, broth tarragon salt, pepper and bay leaf to boiling in 12-inch skillet or Dutch oven; reduce heat. Cover and simmer 30 minutes. Add mushrooms, celery and onion. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until thickest pieces of chicken are done.

Remove chicken and vegetables to warm platter with slotted spoon; keep warm. Remove bay leaf. Drain liquid from skillet; strain and reserve I cup. Pour reserved liquid and the wine into skillet. Mix half-and-half, flour and egg yolk until smooth; stir into wine mixture. Cook over medium heat, stirring constantly, until thickened.

Serve with chicken, vegetables and noodles.

Nutrition Information Per Serving 1 serving Percent of U.S. RDA Calories 505 Protein 53% Protein 9 39 Vitamin A 100% Carbohydrate 9 37 Vitamin C 4% Fat 9 20 Thiamin 24% Cholesterol mg 155 Riboflavin 26% Sodium mg 710 Niacin 64% Potassium mg 630 Calcium 6% Iron 22% From the files of Al Rice, North Pole Alaska. Feb 1994

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