|Flour||1⁄2 Cup (8 tbs)|
|Chicken||3 Pound, cut up|
|Olive oil||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Canned tomatoes||2 Cup (32 tbs)|
|Garlic||1 Clove (5 gm), finely chopped|
|Mushrooms||1⁄2 Pound, sliced|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
Preheat oven to 350Â°F.
Mix flour, salt, pepper, and tarragon, and dredge chicken with sea-soned flour.
Reserve remaining flour.
In skillet, heat oil and butter, and brown chicken.
Place chicken in large casserole.
Add reserved flour to the fat in skillet and, using a wire whisk, gradually stir in wine.
When sauce is thickened and smooth, pour over the chicken and add the tomatoes, garlic, and mushrooms.
Cover casserole and bake until chicken is tender, about 45 minutes.
When done, sprinkle with parsley.
Calories 679 Calories from Fat 378
% Daily Value*
Total Fat 42 g65%
Saturated Fat 13.3 g66.6%
Trans Fat 0 g
Cholesterol 172.1 mg57.4%
Sodium 592.6 mg24.7%
Total Carbohydrates 17 g5.7%
Dietary Fiber 2.4 g9.7%
Sugars 1.1 g
Protein 50 g100%
Vitamin A 24.5% Vitamin C 19.1%
Calcium 7.6% Iron 22.8%
*Based on a 2000 Calorie diet