1 c. Italian seasoned bread crumbs
1 c. Matzoh meal
2 eggs
2 tbsp. milk
3 1/2 lbs. boneless chicken breasts, cut in 1 to 2 inch pieces
8 oz. mushroom slices
1 onion, diced
1 c. sherry
1 lg. can mandarin oranges
1 c. oil
2 tbsp. tarragon

Mix together bread crumbs and Matzoh meal in a bowl. Beat eggs and 2 tablespoons milk in another bowl. Dip cut up chicken pieces in egg and milk mixture and then dip in crumb mix. Fry in large frying pan with oil until brown. Remove from frying pan and drain on paper towels. Place in 9 x 13 inch baking pan. Saute onions and mushrooms in remaining oil. Drain and spoon over chicken. Sprinkle tarragon over chicken, onions and mushrooms. Pour sherry over top. Bake for 1 hour at 350 degrees. Top with mandarin oranges just before serving.