1 (2 1/2 to 3 lb.) chicken, cut up
3 tbsp. oil
1 1/2 c. milk
3 eggs
1 1/2 c. flour
3/4 to 1 tsp. dried tarragon, crushed

SAUCE:

1 can cream of chicken soup
1/3 c. milk
1 (4 oz.) can mushrooms (drained)
2 tbsp. snipped parsley

Brown chicken in 2 tablespoons oil; season with salt and pepper. Place chicken in greased 9 by 13 pan. In bowl combine eggs, slighty beaten, along with 1 1/2 cup milk and 1 tablespoon oil. Stir together flour, tarragon and 3/4 teaspoon salt. Add to egg mixture and beat until smooth. Pour over chicken. Bake 350 degrees for 55 to 60 minutes. Mix sauce ingredients, heat through and serve over chicken. Serves 4.