• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Chicken in Tarragon Cream

  • Recipe Submitted by on

Category: Poultry

 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


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

6 servings.

Nutrition Information Per Serving

1 serving Percent of U.S. RDA

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