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2 tablespoon Oil
2½ pound Chicken
1 package Onion Soup, Dried
½ teaspoon Tarragon
1 cup Water
½ cup White Wine, Dry
2 tablespoon Flour
½ cup Cream
In large skillet, heat oil and brown chicken;drain. Add onion soup mix and tarragon blended with water and wine. Simmer covered 45 minutes or until chicken is tender. Remove chicken to serving platter and keep warm.
Into skillet, stir in flour blended with cream. Bring to boiling point, then simmer stirring constantly, until sauce is thickened, 5 minutes. Serve sauce over chicken.
2½ pound Chicken
1 package Onion Soup, Dried
½ teaspoon Tarragon
1 cup Water
½ cup White Wine, Dry
2 tablespoon Flour
½ cup Cream
In large skillet, heat oil and brown chicken;drain. Add onion soup mix and tarragon blended with water and wine. Simmer covered 45 minutes or until chicken is tender. Remove chicken to serving platter and keep warm.
Into skillet, stir in flour blended with cream. Bring to boiling point, then simmer stirring constantly, until sauce is thickened, 5 minutes. Serve sauce over chicken.
