Popover Chicken Tarragon

• 1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up
• 2 Tbsp. cooking oil
• 3 eggs
• 1 1/2 c. milk
• 1 Tbsp. cooking oil
• 1 1/2 c. all-purpose flour
• 3/4 tsp. salt
• 3/4 to 1tsp. dried tarragon, crushed
• 1 (10 3/4 oz.) can condensed cream of chicken soup
• 1/3 c. milk
• 1 (4 oz.) can mushroom stems and pieces, drained
• 2 Tbsp. snipped parsley

1. Brown chicken
2. pieces
3. in the 2 tablespoons of hot oil; season with a little salt and pepper.
4. Place chicken pieces in a well-greased
5. 13
6. x 9 x 2-inch baking dish.
7. In mixing bowl, beat eggs.
8. Blend
9. in
10. 1
11. 1/2 cups of milk and 1 tablespoon of oil. Stir
12. together the flour, salt and tarragon.
13. Add to egg mixture; beat until smooth.tour over chicken.
14. Bake, uncovered, at 350u0b0 until done, 55 to 60 minutes.

chicken, cooking oil, eggs, milk, cooking oil, flour, salt, tarragon, condensed cream, milk, mushroom stems, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=218632 (may not work)