Chicken Marengo

Directions

1. 1
   Saute garlic and onion; set aside.
2. 2
   In Dutch oven, saute mushrooms in small amount of oil or butter; remove from pot. Saute floured chicken pieces in small amount of oil.
3. 3
   Add 2 to 3 tablespoons dried tarragon.
4. 4
   Stir chicken often to avoid sticking. When all pink is gone, add sauteed mushrooms, onion and garlic to Dutch oven.
5. 5
   Add broth, tomatoes (slightly chopped) and all but 1 cup of juice from can of tomatoes.
6. 6
   Add 1 to 2 tablespoons tarragon.
7. 7
   Cover pot; simmer for 30 minutes.
8. 8
   Season with chicken bouillon cubes.
9. 9
   Serve over rice.
10. 10
    Yields 4 servings.