Recipe: Popover Chicken Tarragon with Mushroom Sauce (using chicken breasts)

POPOVER CHICKEN TARRAGON

3 whole chicken breasts, split, boned, and skinned
4 tablespoons cooking oil, divided use
1 1/2 cups milk
1 1/2 cups flour
3/4 teaspoon tarragon
3/4 teaspoon salt
3 eggs, beaten
Mushroom Sauce (recipe follows)

Preheat oven to 350 degrees F.

Brown chicken in 3 tablespoons of the cooking oil. Season with salt and pepper. Place in a greased 9x13-inch pan.

Stir together milk, remaining 1 tablespoon cooking oil, flour, tarragon, and salt. Add eggs to flour mixture. Mix well until smooth. Pour over chicken.

Bake for 45-60 minutes.

MUSHROOM SAUCE

4 tablespoons butter, divided use
1/2 to 3/4 cup sliced mushrooms
2 tablespoons flour
1/2 teaspoon salt dash of pepper
1 cup milk

Melt 2 tablespoons of the butter in a heavy saucepan. Saute mushrooms 2 to 3 minutes. Remove them using a slotted spoon and reserve.

In the same pan, melt remaining butter. Stir in flour, salt, and pepper. Add milk gradually. Cook, stirring constantly, until thickened and smooth. Add mushrooms and heat through.

Spoon over chicken when serving.

Makes 6 servings
Source: Marilyn Wehrheim in Applehood and Mother Pie by The Junior League of Rochester, New York