3 lb Chicken, cut up
2 tb Oil
3    Eggs
1 1/2 c  Milk
1 tb Oil
1 1/2 c  All-purpose flour
3/4 ts Salt
1 ts Dried, crushed tarragon
1 cn (10 3/4-oz) condensed cream
- of chicken soup
1/2 c  Milk
1 cn (4-oz) mushroom stems and
-pieces, drained
2 tb Snipped parsley

Brown chicken pieces in the 2-tb. of hot oil; season with a little salt and
pepper. Place chicken pieces in a well-greased 13x9x2-inch baking dish. In
mixing bowl beat eggs; blend in the 1 1/2 cups milk and 1 tb oil. Stir
together flour, salt, and tarragon. Add to egg mixture; beat till smooth.
Pour over chicken. Bake, uncovered, at 350 till 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.