Poulet au champignon

Yield: 6 Servings

Measure Ingredient
\N \N The Perdue Chicken Cookbook
1 \N Perdue chicken,cooked --
\N \N Chunks
1 tablespoon Butter or margarine
1 slice Bacon -- cut into small
\N \N Pieces
2 ounces Fresh mushrooms
1 \N Onion -- chopped
2 teaspoons Salt
¼ teaspoon Pepper
1 teaspoon Flour
2 tablespoons Chicken stockj or water
1 tablespoon Brandy
1 tablespoon Chopped tarragon leaves

Melt butter or margarine in fry pan. Brown bacon in butter or margarine, add chicken, mushrooms, onion, salt and pepper and brown lightly. Add flour and stir. Add chicken stock and stir. Add brandy and tarragon leaves.

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