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Creamy Mushroom Chicken Recipe

Change up for usual chicken dinner with a creamy mushroom sauce on top of it. The tarragon adds a wonderful flavor which make it one of the most requested dinner in my household.—Pat Marken, Hansville, Washington

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4-6 Servings
Prep: 50 min. Bake: 20 min.

Ingredients

1 broiler/fryer chicken (3 to 4 pounds), cut up
1/2 cup butter, cubed
3/4 pound fresh mushrooms, sliced
1/2 cup heavy whipping cream, divided
3/4 to 1 teaspoon dried tarragon
1/2 teaspoon salt
2 egg yolks
Hot cooked noodles

Directions

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.

Nutrition Facts: 1 serving (1 cup) equals 483 calories, 38 g fat (18 g saturated fat), 227 mg cholesterol, 438 mg sodium, 3 g carbohydrate, 1 g fiber, 31 g protein.

Creamy Mushroom Chicken published in Country Woman September/October 2000, p6

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