Chicken In Tarragon Cream
| 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)
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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