Ingredients Jump to Instructions ↓

  1. 1 broiler/fryer chicken (3 to 4 pounds), cut up

  2. 1/2 cup butter, cubed

  3. 3/4 pound fresh mushrooms, sliced

  4. 1/2 cup heavy whipping cream, divided

  5. 3/4 to 1 teaspoon dried tarragon

  6. 1/2 teaspoon salt

  7. 2 egg yolks Hot cooked noodles

Instructions Jump to Ingredients ↑

  1. In a skillet, cook chicken in butter over medium-low heat for 40 minutes. Transfer chicken to a 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 20 minutes, or until juices run clear. Meanwhile, in the same skillet, saute mushrooms for 15 minutes or until golden brown. Add 1/4 cup cream, tarragon and salt. Bring just to a boil; reduce heat to medium-low. In a small bowl, whisk egg yolks and remaining cream; whisk into mushroom mixture. Stir constantly until slightly thickened (do not boil). Serve chicken and cream sauce over noodles. Yield: 4-6 servings.


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