CHICKEN TARRAGON CHAMPIGNONS
1 3-lb. Delmarva chicken, cut into 8ths
4 tablespoons of butter
1 onion sliced thin
1/2 pound fresh mushrooms sliced
1 tablespoon tarragon
1 tablespoon Lowry's seasoned salt
1/2 teaspoon fresh ground pepper
Dash of paprika
Season pieces of chicken with Lowry's salt, pepper and paprika. Melt butter in copper skillet. Brown chicken on both sides. Sprinkle tarragon over chicken. Put in onions and mushrooms, cover and let simmer until tender--About 25 minutes. Serve right from handsome copper skillet or fry pan.
Serves 4.
Source: National Chicken Council
1 3-lb. Delmarva chicken, cut into 8ths
4 tablespoons of butter
1 onion sliced thin
1/2 pound fresh mushrooms sliced
1 tablespoon tarragon
1 tablespoon Lowry's seasoned salt
1/2 teaspoon fresh ground pepper
Dash of paprika
Season pieces of chicken with Lowry's salt, pepper and paprika. Melt butter in copper skillet. Brown chicken on both sides. Sprinkle tarragon over chicken. Put in onions and mushrooms, cover and let simmer until tender--About 25 minutes. Serve right from handsome copper skillet or fry pan.
Serves 4.
Source: National Chicken Council
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