Side Pannel
Chicken in Tarragon Cream
Ingredients List
- 2 L/2- to 3-pound cut-up
- -broiler fryer chicken
- 3 md Carrots, sliced (about 1
- -l/2 Cups)
- 1 c Chicken broth
- 1 tb Chopped fresh or 1 teaspoon
- -dried tarragon leaves
- 3/4 ts Salt
- 1/8 ts Pepper bay leaf
- 4 oz Mushrooms, sliced (about 1
- -l/2 Cups)
- 2 md Stalks celery, sliced
- -(about 1 cup)
- 1 md Onion, sliced
- 1/2 c Dry white wine
- 1/2 c Half and-half
- 3 tb Gold Medal all-purpose
- -flour
- 1 Egg yolk
- 4 To 5 cups hot cooked
- -noodles
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.
6 servings.
Nutrition Information Per Serving
1 serving Percent of U.S. RDA
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.
6 servings.
Nutrition Information Per Serving
1 serving Percent of U.S. RDA
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