Tarragon Chicken and Vegetables
|Carrot||1 , chopped|
|Onion||1 , chopped|
|Broiler fryer/Chicken breasts||1 , cut up (About 3 Pounds)|
|Small whole mushrooms||1⁄2 Pound|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Small boiling onions/1 package of 10 ounces frozen boiling onions thawed||3⁄4 Pound, peeled and parboiled|
Using a large dutch oven or flame proof casserole, saute carrot and onion in butter until glazed; push to the sides of the pan.
Add chicken pieces and brown on all sides.
Add mushrooms to pan and saute quickly in drippings.
Add wine, broth, salt, tarragon, and onions.
Bake in a 375Â° oven for 45 minutes or until chicken is just tender, basting once or twice with pan juices.
Contains about 250 to 300 calories per serving.