1 broiler-fryer, 3 lbs., cut up
1 tbsp. seasoned salt
1/2 tsp. ground pepper
Dash of paprika
1 tsp. tarragon
1/4 c. butter
1 c. sliced onions
1 can sliced mushrooms (6-8 oz.)

Sprinkle chicken with blended salt, pepper and paprika. Cook chicken slowly to deep golden brown in butter, about 15-25 minutes. Remove chicken and keep warm.

In frying pan, saute onions and mushrooms until vegetables are limp, 10 minutes. Remove vegetables. Replace chicken in pan; sprinkle with tarragon and cover chicken with vegetables. Cover frying pan and continue cooking slowly, until thickest parts are fork tender, about 20 minutes.