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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Change up for usual chicken dinner with a creamy mushroom sauce on top of it. The tarragon adds a wonderful flavor which make it one of the most requested dinner in my household.Pat Marken, Hansville, Washington Ingredients:
1 broiler/fryer chicken (3 to 4 pounds), cut up |
1/2 cup butter, cubed |
3/4 pound fresh mushrooms, sliced |
1/2 cup heavy whipping cream, divided |
3/4 to 1 teaspoon dried tarragon |
1/2 teaspoon salt |
2 egg yolks |
hot cooked noodles |
Directions:
1. In a skillet, cook chicken in butter over medium-low heat for 40 minutes. Transfer chicken to a 13-in. x 9-in. baking dish.
2. Bake, uncovered, at 350° for 20 minutes, or until juices run clear. Meanwhile, in the same skillet, saute mushrooms for 15 minutes or until golden brown. Add 1/4 cup cream, tarragon and salt. Bring just to a boil; reduce heat to medium-low.
3. In a small bowl, whisk egg yolks and remaining cream; whisk into mushroom mixture. Stir constantly until slightly thickened (do not boil). Serve chicken and cream sauce over noodles. Yield: 4-6 servings.
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