Chicken Tarragon
(Another) Guest post by Diane Chapman (keep em comin' Diane!)
Source: Better Homes & Gardens--1967!
Ingredients:
Combine s. salt, pepper & paprika and sprinkle over chicken. Brown slowly in butter. Add sliced onion while cooking. Then add mushrooms and tarragon and spoon over chicken. Add water, cover and simmer until chicken is tender, @ 30-40 minutes.
Notes: Personally, I use boneless breasts--and sometimes I actually cut them up to smaller pieces as it then cooks faster and is more convenient to eat. And, alas, I haven't added mushrooms in years cause the kids don't like mushrooms--and if I did now I would use fresh instead of canned and I rarely have fresh on hand. There are modifications so that you can prepare with pressure cooker. This is really good over rice, the onions & liquid is real yummy and since I have really gotten lazy in my old age I oftentimes will take a short cut and actually cook the rice with the dish by adding however much rice I want and a little extra water and that simmer time cooks the rice in the good flavor.
Source: Better Homes & Gardens--1967!
Ingredients:
- 2 teas. seasoned salt
- 1/4 teas. pepper
- Dash of paprika
- 1 2 1/2-3 lb chicken, cut up (* see notes)
- 1/4 cup butter
- 1 medium onion, thinly sliced
- *1 3-ounce canned mushrooms sliced & drained
- 1 teas. dried tarragon, crushed
- 1/4 cup water
Combine s. salt, pepper & paprika and sprinkle over chicken. Brown slowly in butter. Add sliced onion while cooking. Then add mushrooms and tarragon and spoon over chicken. Add water, cover and simmer until chicken is tender, @ 30-40 minutes.
Notes: Personally, I use boneless breasts--and sometimes I actually cut them up to smaller pieces as it then cooks faster and is more convenient to eat. And, alas, I haven't added mushrooms in years cause the kids don't like mushrooms--and if I did now I would use fresh instead of canned and I rarely have fresh on hand. There are modifications so that you can prepare with pressure cooker. This is really good over rice, the onions & liquid is real yummy and since I have really gotten lazy in my old age I oftentimes will take a short cut and actually cook the rice with the dish by adding however much rice I want and a little extra water and that simmer time cooks the rice in the good flavor.
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