Ingredients
1 broiler/fryer chicken (3 to 4 pounds), cut up1/2 cup butter, cubed3/4 pound fresh mushrooms, sliced1/2 cup heavy whipping cream, divided3/4 to 1 teaspoon dried tarragon1/2 teaspoon salt2 egg yolksHot cooked noodles
Preparation
In a skillet, cook chicken in butter over medium-low heat for 40 minutes. Transfer chicken to a 13-in. x 9-in. baking dish.
Bake, uncovered, at 350° for 20 minutes, or until juices run clear. Meanwhile, in the same skillet, saute mushrooms for 15 minutes or until golden brown. Add 1/4 cup cream, tarragon and salt. Bring just to a boil; reduce heat to medium-low.
In a small bowl, whisk egg yolks and remaining cream; whisk into mushroom mixture. Stir constantly until slightly thickened (do not boil). Serve chicken and cream sauce over noodles.
