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  Chicken In Tarragon Cream
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 237
Ingredients:
2 L/2- to 3-pound cut-up broiler fryer chicken
3 medium Carrots, sliced (about 1 l/2 Cups)
1 cup Chicken broth
1 tbsp Chopped fresh or 1 teaspoon dried tarragon leaves
3/4 tsp Salt
1/8 tsp Pepper bay leaf
4 oz Mushrooms, sliced (about 1 l/2 Cups)
2 medium Stalks celery, sliced (about 1 cup)
1 medium Onion, sliced
1/2 cup Dry white wine
1/2 cup Half and-half
3 tbsp Gold Medal all-purpose flour
1 Egg yolk
4 To 5 cups hot cooked noodles
Instructions:
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

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
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