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