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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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I got this from an old cookbook with the cover missing, so I'm not sure where its from. This is an old recipe that has been tried and true. I love tarragon so this was something I really wanted to try and when we did my family loved it, so I'm posting to share with everyone. Ingredients:
2 1/2-3 lbs whole chickens, cut up |
2 tablespoons cooking oil |
3 eggs |
1 1/2 cups milk |
1 tablespoon cooking oil |
1 1/2 cups flour |
3/4 teaspoon salt |
1 teaspoon dried tarragon |
10 3/4 ounces cream of chicken soup |
1/3 cup milk |
4 ounces sliced mushrooms |
2 tablespoons snipped parsley |
Directions:
1. Brown chicken pieces in the 2 T. oil; season with a little salt and pepper.
2. Place chicken pieces in a well greased 13x9 baking dish.
3. In mixing bowl beat eggs; blend in the 1 1/2 cups milk and the 1 T. oil.
4. Stir together flour, slat, and tarragon.
5. Add to egg mixture; beat till smooth.
6. Pour over chicken.
7. Bake, uncovered, at 350 till done, 55 to 60 minutes.
8. Meanwhile, in saucepan stir together soup, the 1/3 cup milk, mushrooms and parsley.
9. Heat through, stirring occasionally.
10. Pass the sauce with chicken.
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