Chicken and Mushrooms

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Ingredients

• 8 boneless chicken breasts (about 5 1/4 ounces each)
• 1 3/4 cups milk, divided
• 1 1/2 cups all-purpose flour
• 3 large eggs
• 3/4 teaspoon salt
• 1 tablespoon vegetable oil
• 1 teaspoon dried tarragon
• 1 (4-ounce) can sliced mushrooms
• 1 tablespoon butter
• 1 (10 3/4-ounce) can cream of chicken soup

Directions

• 1
  Preheat the oven to 350°F. Grease a 13 × 9-inch baking pan.
• 2
  Arrange chicken in single layer in prepared baking pan.
• 3
  Combine 1 1/2 cups milk, the flour, eggs and salt in a medium bowl. Beat at high speed until blended. Add oil and tarragon to egg mixture and mix well. Pour over chicken in baking pan.
• 4
  Bake until an instant-read thermometer inserted in center of meat registers 180°F, about 65 minutes.
• 5
  Drain mushrooms. Heat the butter in a small saucepan until melted. Stir in the mushrooms. Cook, stirring frequently, until heated through.
• 6
  Add remaining milk and soup and mix well. Cook, stirring continually, until heated through and of sauce consistency. Serve with chicken.