Chicken In Tarragon Cream

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CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Dutch	Poultry	1	Servings

INGREDIENTS

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

INSTRUCTIONS

1994    
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.
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  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2038 Calories From Fat: 197 Total Fat: 22.1g Cholesterol: 472.5mg Sodium: 2889.5mg Potassium: 2630.5mg Carbohydrates: 274.5g Fiber: 16.6g Sugar: 18.3g Protein: 153g