Popover Chicken Tarragon Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Chicken, cut up
2 tbsp: Oil,
3: Eggs,
1 1/2 cup: Milk,
1 tbsp: Oil,
1 1/2 cup: All-purpose flour,
3/4 tsp: Salt,
1 tsp: Dried, crushed tarragon
1 can: , (10 3/4-oz) condensed cream of chicken soup
1/2 cup: Milk,
1 can: , (4-oz) mushroom stems and pieces, drained
2 tbsp: Snipped parsley,
Directions:
Brown chicken pieces in the 2-tb. of hot oil; season with a little
salt and pepper. Place chicken pieces in a well-greased 13x9x2-inch
baking dish. In mixing bowl beat eggs; blend in the 1 1/2 cups milk
and 1 tb oil. Stir together flour, salt, and tarragon. Add to egg
mixture; beat till smooth. Pour over chicken. Bake, uncovered, at 350
till done, 55 to 60 minutes. Meanwhile, in saucepan stir together
soup, the 1/3 cup milk, mushrooms, and parsley. Heat through,
stirring occasionally. Pass sauce with chicken.
Source from luhu.jp
salt and pepper. Place chicken pieces in a well-greased 13x9x2-inch
baking dish. In mixing bowl beat eggs; blend in the 1 1/2 cups milk
and 1 tb oil. Stir together flour, salt, and tarragon. Add to egg
mixture; beat till smooth. Pour over chicken. Bake, uncovered, at 350
till done, 55 to 60 minutes. Meanwhile, in saucepan stir together
soup, the 1/3 cup milk, mushrooms, and parsley. Heat through,
stirring occasionally. Pass sauce with chicken.
Source from luhu.jp