2 frying chickens, cut into pieces
1 c. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
1/2 c. butter
2 c. dairy sour cream
1 c. water
2 tsp. tarragon
12 oz. mushrooms, diced
2 c. chopped scallions
1/4 c. butter
2 tbsp. lemon juice
Fresh parsley (optional)

Dredge chicken in mixture of flour, salt and pepper. Shake off excess. Heat 1/2 cup butter in a skillet. Brown chicken pieces on all sides. Transfer to large shallow casserole or baking dish as pieces are browned.

Mix sour cream, water, tarragon and pour over chicken. Cover loosely with foil. Bake in preheated 325 degree oven for 45 minutes or until chicken is tender.

Lightly saute and stir mushrooms and scallions in 1/4 cup butter and lemon juice. Add salt and pepper to taste. Spoon over chicken and bake uncovered 15 minutes longer. Garnish with parsley. Serves 6.