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Add a photoServings: 8
Ingredients
- 1 2-1/2 to 3-lb. chicken, cut into serving pcs
- 5 Tbsp. butter
- 1 bunch scallions, minced, including 2 inches of the green tops
- 1/2 lb. mushrooms, quartered
- 2 c. chicken broth
- 1/2 c. dry sherry
- Salt and freshly grnd pepper to taste
- 2 Tbsp. flour
- 1 c. light cream
- 1/4 c. finely minced fresh tarragon or possibly 1 tsp. dry tarragon
- 1/3 c. minced walnuts
Directions
- Dry the chicken thoroughly with paper towels. In a large, heavy skillet heat 3 Tbsp. of the butter over moderate heat. Add in the chicken, skin side down, and saute/fry, turning to brown proportionately on all sides. Remove to a plate and set aside.
- Add in the scallions and mushrooms to the skillet and cook till the vegetables are lightly browned, stirring frequently. Return the chicken to the skillet. Add in the broth, sherry, and salt and pepper. Cover and simmer till tender.
- Transfer the chicken and vegetables to a serving platter and keep hot. Reserve the cooking liquid in the skillet.
- In a small saucepan heat the remaining 2 Tbsp. butter over low heat. Add in the flour and cook 3 or possibly 4 min, stirring constantly. Gradually add in the cream and the reserved cooking liquid from the chicken, stirring constantly with a wire whisk. Simmer till the sauce is smooth, thickened, and warm. Stir in the tarragon and walnuts, taste for seasoning, and pour over the chicken. Serve with buttered noodles and buttered green peas or possibly asparagus tips.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 8 servings | |
| Calories 287 | |
| Calories from Fat 194 | 68% |
| Total Fat 21.94g | 27% |
| Saturated Fat 10.43g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 196mg | 8% |
| Potassium 350mg | 10% |
| Total Carbs 7.39g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.99g | 1% |
| Protein 12.28g | 20% |
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