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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Hot Chicken Tarragon Recipe

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This recipe for Hot Chicken Tarragon is from Kathy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons margarine
3 tablespoons all-purpose flour
1 tablespoon fresh tarragon or 1 1/2 teasp dried
1/8 teaspoon red pepper flakes
1 cup skim milk
3/4 cup chicken broth
12 ounces cooked chicken shredded
1 cup diced carrot
1 cup diced green bell pepper
3/4 cup peas
3/4 cup corn
1/4 teaspoon salt
1/4 teaspoon pepper
4 buttermilk refrigerator biscuits
Directions:
Directions:
In a large, heavy nonstick saucepan or skillet over med-low heat, warm the butter add carrots, green pepper and saute until crisp tender, Stir in the flour, tarragon, and ground red pepper, cook until the flour is not longer visible, about 1 min.

Pour the milk and chicken broth, and bring to a boil over med-high heat, stirring constantly. Cook about 4 minutes longer, or until the sauce is thickened.

Add all other ingredients, cook stirring until heated through, about 2 minutes.

Spoon over split biscuits.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
From my Cooking Light Book...

 

 

 

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