|Broiler fryer chicken||3 Pound|
|Chicken broth/Bouillon||1 Cup (16 tbs)|
|Carrots||3 Medium, sliced|
|Snipped fresh tarragon/1 teaspoon dried tarragon leaves||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Mushrooms||4 Ounce, sliced|
|Celery stalks||2 , sliced|
|Onion||1 Medium, sliced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Half and half||1⁄2 Cup (8 tbs)|
|Hot cooked noodles||2 Cup (32 tbs)|
Heat chicken, chicken broth, carrots, tarragon, salt, pepper and bay leaf to boiling in 12-inch skillet or Dutch oven; reduce heat.
Cover and simmer 30 minutes.
Add mushrooms, celery and onion.
Heat to boiling; reduce heat.
Cover and simmer until thickest pieces of chicken are done, about 15 minutes.Remove chicken and vegetables to warm platter with slotted spoon; keep warm.
Drain liquid from skillet; strain and reserve 1 cup.
Pour reserved liquid and the wine into skillet.
Mix half-and half, flour and egg yolk until smooth; stir into wine mixture.
Cook, stiring constantly, until thickened.