Creamy Chicken Tarragon
|Chicken||3 Pound, cut into serving pieces|
|Onion soup mix/Onion-mushroom / golden onion recipe soup mix||1 Tablespoon (1 Envelope)|
|Tarragon leaves||1⁄2 Teaspoon|
|Water||1 Cup (16 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
|Whipping cream/Heavy cream||1⁄2 Cup (8 tbs)|
In large skillet, heat oil and brown chicken over medium-high heat; drain.
Add onion recipe soup mix and tarragon blended with water and wine.
Simmer covered 45 minutes or until chicken is done.
Remove chicken to serving platter and keep warm.
Into skillet, stir in flour blended with cream.
Bring just to the boiling point, then simmer, stirring constantly, until sauce is thickened, about 5 minutes.