Ingredients
-
2 1/2 - 3
-
2
-
3
-
1 1/2
-
1
-
1 1/2
-
3/4
-
1
-
10 3/4
-
1/3
-
4
-
2
-
-
-
Directions
Popover Chicken Tarragon, I got this from an old cookbook with the cover missing, so I’m not sure where its from This is an old recipe that has been tried and true I love tarragon so this was something I really wanted to try and when we did my family loved it, so I’m posting to share with everyone , I grew up eating this dish my mother used to make It was from a BH&G cookbook The tarragon really pulls the recipe together I was happy to find it here and made it last week Brought back some nice memories of fighting with my sister for the pieces that were stuck to the side of the pan, lol Thanks for posting
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Steps
|
1
Done
|
Brown Chicken Pieces in the 2 T. Oil; Season With a Little Salt and Pepper. |
|
2
Done
|
Place Chicken Pieces in a Well Greased 13x9 Baking Dish. |
|
3
Done
|
in Mixing Bowl Beat Eggs; Blend in the 1 1/2 Cups Milk and the 1 T. Oil. |
|
4
Done
|
Stir Together Flour, Slat, and Tarragon. |
|
5
Done
|
Add to Egg Mixture; Beat Till Smooth. |
|
6
Done
|
Pour Over Chicken. |
|
7
Done
|
Bake, Uncovered, at 350 Till Done, 55 to 60 Minutes. |
|
8
Done
|
Meanwhile, in Saucepan Stir Together Soup, the 1/3 Cup Milk, Mushrooms and Parsley. |
|
9
Done
|
Heat Through, Stirring Occasionally. |
|
10
Done
|
Pass the Sauce With Chicken. |
