Tarragon Mushroom Chicken:
A hint of tarragon in a thin creamy mushroom sauce – enough to serve over noodles – succulent and simple!
INGREDIENTS ( Tarragon Mushroom Chicken ):
| 12 | chicken pieces with skin | 12 |
| butter, melted | ||
| DLS* or salt and seasoned pepper | ||
| 3 tbsp. | butter or margarine | 45 mL |
| 4 cups | sliced, fresh mushrooms or 2 x 10 oz. (2 x 284 mL) cans, with juice | 1 L |
| 1/4 cup | flour | 60 mL |
| 1 1/2 cups | chicken stock | 375 mL |
| 1/2 tsp. | dried tarragon or 1 tbsp. (15 mL) minced fresh | 2 mL |
| 3/4 cup | light cream or evaporated milk | 175 mL |
| 1/4 cup | white wine (optional) | 60 mL |
| salt and pepper to taste |
INSTRUCTIONS
- Arrange the chicken pieces, skin side up, on a greased baking tray. Brush with melted butter and sprinkle generously with DLS*, or salt and
- Bake at 375°F (190°C) for 30 – 40 minutes, or until skin is WELL BROWNED. Remove chicken to a 4 – 5-quart (4–5 L) casserole
- Melt butter and sauté the Sprinkle with the flour and stir, blending well. Gradually add the chicken broth, stirring continually to keep the sauce smooth. Add the tarragon and cook until thickened. Add cream and wine, then season to taste.
- Pour the sauce over the chicken in the casserole Bake, uncovered, at 250°F (180°C) for 30 minutes. This chicken is great served over rice or noodles.