Chicken In Tarragon Cream
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Chicken In Tarragon Cream
  Chicken    Poultry    Creams  
Last updated 6/12/2012 12:49:31 AM. Recipe ID 10892. Report a problem with this recipe.
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      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
      1    Egg yolk
      4    To 5 cups hot cooked
  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%

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Recipe ID 10892 (Apr 03, 2005)

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