Popover chicken tarragon

4 Servings

Ingredients

Quantity Ingredient
3 pounds Chicken, cut up
2 tablespoons Oil
3 Eggs
1½ cup Milk
1 tablespoon Oil
1½ cup All-purpose flour
¾ teaspoon Salt
1 teaspoon Dried, crushed tarragon
1 can (10 3/4-oz) condensed cream of chicken soup
½ cup Milk
1 can (4-oz) mushroom stems and pieces, drained
2 tablespoons Snipped parsley

Directions

Brown chicken pieces in the 2-tb. of hot oil; season with a little salt and pepper. Place chicken pieces in a well-greased 13x9x2-inch baking dish. In mixing bowl beat eggs; blend in the 1½ cups milk and 1 tb oil. Stir together flour, salt, and tarragon. Add to egg mixture; beat till smooth. Pour over chicken. Bake, uncovered, at 350 till done, 55 to 60 minutes. Meanwhile, in saucepan stir together soup, the ⅓ cup milk, mushrooms, and parsley. Heat through, stirring occasionally. Pass sauce with chicken.

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