Tarragon Chicken

Tarragon Chicken

4 whole chicken breast, halved

salt and pepper

2 tablespoons tarragon vinegar

2 tablespoons olive oil

1 clove garlic, minced

2 tablespoons minced parsley

2 tablespoons butter

1 medium can sliced mushrooms

1/4 cup dry sherry

Wash and dry breast and season with salt and pepper. Saute in mixture of vinegar, olive oil, garlic and parsley until light brown, turning frequently. Add mushrooms and butter, place in oven at 350 degrees and bake until tender. Remove, add sherry and saute until thoroughly blended. Serve with the sauce. Chicken legs prepared this way are nice for cocktail parties. Serves 6-8.

Recipe is from Frances Wallace in Lafayette Junior League's Talk About Good 2 Cookbook.

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