Chicken and Mushrooms

By polledl

Ingredients

• 8 boneless chicken breasts (about 5 1/4 ounces each)
• 1 3/4 cups milk, divided
• 1 1/2 cups all-purpose flour
• 3 large eggs
• 3/4 teaspoon salt
• 1 tablespoon vegetable oil1 teaspoon dried tarragon
• 1 (4-ounce) can sliced mushrooms
• 1 tablespoon butter
• 1 (10 3/4-ounce) can cream of chicken soup

Details

Preparation time 18mins
Cooking time 83mins
Adapted from mygreatrecipes.com

Preparation

Step 1

1Preheat the oven to 350°F. Grease a 13 × 9-inch baking pan.
.2Arrange chicken in single layer in prepared baking pan.
.3Combine 1 1/2 cups milk, the flour, eggs and salt in a medium bowl. Beat at high speed until blended. Add oil and tarragon to egg mixture and mix well. Pour over chicken in baking pan.
.4Bake until an instant-read thermometer inserted in center of meat registers 180°F, about 65 minutes.
.5Drain mushrooms. Heat the butter in a small saucepan until melted. Stir in the mushrooms. Cook, stirring frequently, until heated through.
.6Add remaining milk and soup and mix well. Cook, stirring continually, until heated through and of sauce consistency. Serve with chicken.