Title: Chicken in Tarragon Cream
Categories: Poultry
Yield: 1 Servings

2 L/2- to 3-pound cut-up
-broiler fryer chicken
3 md Carrots, sliced (about 1
-l/2 Cups)
1 c Chicken broth
1 tb Chopped fresh or 1 teaspoon
-dried tarragon leaves
3/4 ts Salt
1/8 ts Pepper bay leaf
4 oz Mushrooms, sliced (about 1
-l/2 Cups)
2 md Stalks celery, sliced
-(about 1 cup)
1 md Onion, sliced
1/2 c Dry white wine
1/2 c Half and-half
3 tb Gold Medal all-purpose
-flour
1 Egg yolk
4 To 5 cups hot cooked
-noodles

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

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