2 carrots
1 onion
1 tsp. butter
1 fryer, cut up
1/2 lb. small whole mushrooms
3/4 c. dry white wine
1/2 c. chicken broth
1 tsp. salt
1 tsp. tarragon
1 (10 oz.) pkg. mixed vegetables

In a large dutch oven, saute carrot and onion in butter until glazed; push to the sides of the pan. Add chicken pieces and brown on all sides.

Add mushrooms and saute. Add wine, broth, salt, tarragon and vegetables.

Bake at 375 degrees for 45 minutes or until chicken is tender basting once or twice with juices. Makes 4 to 6 servings about 250 to 300 calories.