Cooking Recipe Chicken In Tarragon Cream
Recipe Ingredients
Directions
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