6 chicken breast halves or thighs
1/2 tsp. salt
1 1/2 c. Bisquick
1/2 tsp. salt
3 eggs
2 tbsp. vegetable oil
1/4 tsp. pepper
1 tsp. dried tarragon leaves
1 1/2 c. milk
Mushroom Sauce (below)

Heat oven to 350 degrees. Grease baking dish, 13 x 9 x 2 inches. Heat oil in 10 inch skillet. Fry chicken until golden brown. Place chicken, skin sides up, in dish. Sprinkle with 1/2 teaspoon salt and the pepper. Beat Bisquick, tarragon, 1/2 teaspoon salt, milk and the eggs with hand beater until smooth. Pour over chicken. Bake until golden brown, 55-60 minutes. Serve with Mushroom Sauce. Makes 4-6 servings.

Mushroom Sauce: Mix 1 can (10 3/4 ounces) cream of chicken soup, 3/4 cup milk, 1 jar (4 1/2 ounces) sliced mushrooms drained and 2 tablespoons snipped parsley in 2 quart saucepan. Heat to boiling, stirring.