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Chicken and Mushrooms Recipe

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This recipe for Chicken and Mushrooms, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rayanne Campbell Price
Added: Sunday, June 17, 2007


8 boneless chicken breasts
1 3/4 c milk- divided
1 1/2 c flour
3 large eggs
3/4 tsp salt
1 tbsp vegetable oil
1 tsp dried tarragon
1 (4 oz) can sliced mushrooms
1 tbsp butter
1- 10 3/4 oz can cream of chicken soup

Preheat oven to 350 degrees. Grease a 9x13 inch baking pan.

Arrange chicken in single layer in prepared baking pan.

Combine 1 1/2 c milk, flour, eggs and salt in a medium bowl. Beat at high speed until blended. Add oil and tarragon to egg mixture and mix well. Pour over chicken in baking pan.

Bake until and instant read thermometer inserted in center of meat registers at 180 degrees, about 65 minutes.

Drain mushrooms. Heat butter in small saucepan until melted. Stir in the mushrooms. Cook, stirring frequently, until heated through.

Add remaining milk and soup and mix well. Cook stirring continually, until heated through and of sauce consistency. Serve with chicken.




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