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2 pounds chicken parts
¼ cup butter or margarine
1 can (10¾ ounces) condensed cream of chicken soup
¼ cup Chablis or other dry white wine
8 small whole white onions, about ½ pound
2 tablespoons chopped parsley
1 teaspoon lemon juice
½ teaspoon tarragon leaves, crushed
¼ teaspoon rosemary leaves, crushed
¼ cup heavy cream
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