Recipe - Poulet Au Champignon

The Perdue Chicken Cookbook
1 Perdue chicken,cooked
Chunks
1 tablespoon Butter or margarine
1 sl Bacon cut into small
Pieces
2 ounce Fresh mushrooms
1 Onion chopped
2 teaspoon Salt
One fourth teaspoon Pepper
1 teaspoon Flour
2 tablespoon 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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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip