Recipe - Chicken In Tarragon Cream

2 L/2 to 3pound cutup
broiler fryer chicken
3 md Carrots, cut or sliced up (about 1
l/2 Cups)
1 cup Chicken broth
1 tablespoon Chopped fresh or 1 teaspoon
dried tarragon leaves
Three fourths teaspoon Salt
1/8 teaspoon Pepper bay leaf
4 ounce Mushrooms, cut or sliced up (about 1
l/2 Cups)
2 md Stalks celery, cut or sliced up
(about 1 cup)
1 md Onion, cut or sliced up
One half cup Dry white wine
One half cup Half andhalf
3 tablespoon Gold Medal allpurpose
flour
1 Egg yolk
4 To 5 cups hot cooked
noodles

Heat chicken, carrots, broth tarragon salt, pepper and bay leaf to boiling
in 12inch 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 halfandhalf, 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini