Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 (3 1/2-lb) chicken, cut 2 c Sliced mushrooms (about
-into 8 pieces -6 oz)
3 tb Chopped fresh chives or 2 Shallots, chopped
-green onions 2/3 c Fresh lemon juice
3 tb Fresh parsley 2 tb Gin (optional)
1 1/2 tb Chopped fresh tarragon OR All purpose flour
1 1/2 ts Dried tarragon 1/4 c (1/2 stick) unsalted butter
1 1/2 tb Fresh chopped thyme OR 3/4 c Whipping cream
1 1/2 ts Dried thyme

Start this recipe the day before serving to allow time for marinating.

Place chicken in large bowl. Season with salt and pepper. Sprinkle
with chives, parsley, tarragon and thyme; toss to coat. Sprinkle
mushrooms and shallot over chicken. Stir together lemon juice and
gin and pour over mushrooms and chicken. Cover and refrigerate
overnight, turning chicken once.

Remove chicken from marinade; reserve marinade and mushrooms. Pat
chicken dry with paper towels. Place flour in pie plate. Coat
chicken lightly with flour, shaking off excess. Melt butter in heavy
large skillet over medium heat. Add chicken to skillet. Cook until
brown, about 5 minutes per side. Add marinade with mushrooms and
herbs and cook 3 minutes. Stir in cream and bring to boil. Reduce
heat to low, cover and cook until chicken is cooked through, about 20
minutes.

Using slotted spoon, transfer chicken to platter and keep warm.
Spoon off any fat from surface of cooking liquid. Boil liquid unti
thickened to sauce consistency, stirring occasionally, about 15
minutes. Season sauce to taste with salt and pepper. Pour sauce over
chicken and serve.

Bon Appetit/May 94 Typed by Didi Pahl

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