Recipes:
# Tarragon Chicken
## INGREDIENTS
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
8 chicken thighs
3 tablespoons olive oil
1 1/2 cups chicken broth
1 tablespoon chopped tarragon or 1 teaspoon dried tarragon
1 cup quartered mushrooms
2 1/2 tablespoons lemon juice
SERVES 4
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## Make Ahead
This dish can be prepared 8 hours ahead. Refrigerate and reheat in the microwave, or heat in a 350°F oven for 20 minutes.
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## VARIATION
Turn this into a one-dish meal by serving it over buttered noodles.
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### 1
Combine flour, salt and pepper in a shallow bowl. Coat chicken in flour, reserving remaining flour mixture. Heat oil in a deep 12-inch skillet over high heat.
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### 2
Add chicken to skillet. Cook until browned on both sides, about 3 minutes on each side. Stir 2 tablespoons reserved flour mixture into pan drippings.
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### 3
Add broth gradually to skillet, stirring continually. Stir in tarragon. Bring to a boil; reduce heat. Simmer, covered, for 10 minutes.
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### 4
Add mushrooms to skillet. Simmer until chicken is cooked through, about 10 minutes. Stir in lemon juice. Serve immediately.
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## Make It Quicker
• If you are in a hurry, consider using pre-sliced mushrooms which are available in most supermarket produce sections.
