Popover Chicken Tarragon Recipe
Ingredients
| Fryer chicken | 3 Pound | |
| Cooking oil | 2 Tablespoon | |
| Eggs | 3 | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Cooking oil | 1 Tablespoon | |
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Dried tarragon | 1 Teaspoon, crushed | |
| Salt | 3/4 Teaspoon | |
| Easy Mushroom Sauce | ||
Directions
In skillet brown chicken in the 2 tablespoons cooking oil; season with salt and pepper.
Place chicken in a well-greased shallow 3-quart casserole or 13x9x2-inch baking dish.
In mixing bowl beat eggs; add milk and the 1 tablespoon oil.
Stir together the flour, tarragon, and salt.
Add to egg mixture.
Beat till smooth.
Pour over chicken.
Bake at 350° till done, 55 to 60 minutes.
Spoon Easy Mushroom Sauce over chicken.
Place chicken in a well-greased shallow 3-quart casserole or 13x9x2-inch baking dish.
In mixing bowl beat eggs; add milk and the 1 tablespoon oil.
Stir together the flour, tarragon, and salt.
Add to egg mixture.
Beat till smooth.
Pour over chicken.
Bake at 350° till done, 55 to 60 minutes.
Spoon Easy Mushroom Sauce over chicken.
Chef
