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| What You Need: |
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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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| How To Cook: |
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1. Brown chicken in butter in a skillet.
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2. Add remaining ingredients except cream; cover and cook over low heat 45 minutes, or until done, stirring occasionally.
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3. Arrange chicken on a platter; stir cream into sauce and serve with the chicken.
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