| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Dutch |
Poultry |
1 |
Servings |
INGREDIENTS
| 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 |
|
6 |
servings. |
INSTRUCTIONS
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 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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