1 (2 1/2 to 3 lb.) ready to cook broiler fryer chicken, cut up
2 tbsp. cooking oil
3 eggs
1 1/2 c. milk
1 tbsp. cooking oil
1 1/2 c. all purpose flour
3/4 tsp. salt
3/4 to 1 tsp. dried tarragon, crushed
1 (10 3/4 oz.) can condensed cream of chicken soup
1/3 c. milk
1 (4 oz.) can mushroom stems and pieces, drained
2 tbsp. snipped parsley

Brown chicken pieces in the 2 tablespoons hot oil; season with a little salt and pepper. Place chicken pieces in a well greased 13 x 9 x 2 inch baking dish.

In mixing bowl beat eggs; blend in the 1 1/2 cups milk and the 1 tablespoon oil. Stir together flour, salt, and tarragon. Add to egg mixture; beat until smooth. Pour over chicken. Bake, uncovered, at 350 degrees until done, 55 to 60 minutes.

Meanwhile, in saucepan stir together soup, the 1/3 cup milk, mushrooms and parsley. Heat through, stirring occasionally. Pass sauce with chicken. Makes 4 servings.