2 tsp. seasoned salt
1/4 tsp. black pepper
Dash of paprika
1 (2 1/2 to 3 lb.) broiler/fryer chicken (cut up)
1/4 c. butter
1 med. onion, thinly sliced
1 (3 oz.) can mushrooms, drained (1/2 c.)
1/4 c. water
1 tsp. dried tarragon, crushed

Combine first 3 ingredients; sprinkle over chicken. Brown chicken slowly in butter; remove from pan. In same pan cook onions until tender. Move onions aside and place chicken in pan. Add mushrooms and tarragon and spoon with onions over chicken. Add water; cover and simmer until chicken is tender (about 30 to 40 minutes).

Use remaining liquid in pan as gravy over rice. Makes 4 to 6 servings.