Popover Chicken Tarragon

Ingredients
1 2 1/2 to 3 pound
ready to cook
broiler-fryer chicken,
cut up 2 Tbps. cooking oil

3 eggs 1 1/2 cups milk

1 Tbp. cooking oil 1 1/2 cups all-purpose flour

3/4 tsp. salt 3/4 to 1 tsp. dried tarragon,
crushed

1 10 3/4-ounce can condensed
cream of chicken soup 1/3 cup milk

1 4-ounce can mushrooms
stems & pieces, drained 2 Tbps. snipped parsley

**Ingredients**
1 2 1/2 to 3 pound ready to cook broiler-fryer chicken, cut up	2 Tbps. cooking oil
3 eggs	1 1/2 cups milk
1 Tbp. cooking oil	1 1/2 cups all-purpose flour
3/4 tsp. salt	3/4 to 1 tsp. dried tarragon, crushed
1 10 3/4-ounce can condensed cream of chicken soup	1/3 cup milk
1 4-ounce can mushrooms stems & pieces, drained	2 Tbps. snipped parsley

Brown Chicken pieces in the 2 Tbps. hot oil; season with a little salt & pepper. Place chicken pieces in a well greased 13 x 9 x 2 inch baking dish. In mixing bowl, beat eggs; blend in the 1 1/2 cups milk & the 1 Tbp. oil. Stir together flour, salt, & tarragon. Add to egg mixture; beat till smooth. Pour over chicken. Bake, uncovered, at 350 degrees till done, 55 to 60 minutes. Meanwhile, in a saucepan, stir together soup, the 1/3 cup milk, mushrooms, & parsley. Heat through, stirring occasionally. Pass sauce with chicken. Makes 4 servings.