Chicken in Tarragon Cream
| Yield: | 1 Servings |
| Categories: | Poultry |
| 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 |
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