It seems a lot of people are always looking for recipe ideas, so why not??????
Tarragon Chicken
1 cup all purpose flour
1 teaspoon salt
1/2 teaspoon pepper
8 chicken thighs (I use breasts)
3 tablespoons olive oil
1 1/2 cups chicken broth
1 tablespoon chopped tarragon or 1 teaspoon dried tarragon
1 cup quartered mushrooms
2 1/2 tablespoons lemon juice
Combine flour, salt and pepper in a shallow bowl. Coat chicken in flour, reserving remaining flour mixture. Heat oil in a deep 12 inch skillet over high heat.
Add chicken to skillet. Cook until browned on both sides, about 3 minutes on each side. Stir 2 tablespoons reserved flour mixture into pan drippings.
Add broth gradually to skillet, stirring continually. Stir in tarragon. Bring to a boil; reduce heat. Simmer, covered for 10 minutes.
Add mushrooms to skillet. Simmer until chicken is cooked through, about 10 minutes. Stir in lemon juice. Serve Immediately.
Tarragon Chicken
1 cup all purpose flour
1 teaspoon salt
1/2 teaspoon pepper
8 chicken thighs (I use breasts)
3 tablespoons olive oil
1 1/2 cups chicken broth
1 tablespoon chopped tarragon or 1 teaspoon dried tarragon
1 cup quartered mushrooms
2 1/2 tablespoons lemon juice
Combine flour, salt and pepper in a shallow bowl. Coat chicken in flour, reserving remaining flour mixture. Heat oil in a deep 12 inch skillet over high heat.
Add chicken to skillet. Cook until browned on both sides, about 3 minutes on each side. Stir 2 tablespoons reserved flour mixture into pan drippings.
Add broth gradually to skillet, stirring continually. Stir in tarragon. Bring to a boil; reduce heat. Simmer, covered for 10 minutes.
Add mushrooms to skillet. Simmer until chicken is cooked through, about 10 minutes. Stir in lemon juice. Serve Immediately.