Ingredients:
2-3 chicken breasts, cut into pieces
1 onion, chopped
2 cloves garlic, minced
1-2T EVOO
1-2T butter
1T (heaping) flour (not a measuring Tablespoon, use the Tablespoon that comes with your flatware)
1 can chicken broth
1 can cream of mushroom soup
Half and half
Bay leaf
2t tarragon
1T parsley
1 onion, chopped
2 cloves garlic, minced
1-2T EVOO
1-2T butter
1T (heaping) flour (not a measuring Tablespoon, use the Tablespoon that comes with your flatware)
1 can chicken broth
1 can cream of mushroom soup
Half and half
Bay leaf
2t tarragon
1T parsley
Directions:
Sauté chicken & onion in butter and EVOO. When chicken is about done add in garlic. Simmer until tender
Sprinkle flour over chicken, then add broth, soup, and half and half until it reaches the correct consistency (creamy and a bit thick).
Add bay leaf, parsley and tarragon. Simmer mixture for about 20 minutes.
Serve over egg noodles.
Source: My mother-in-law, original source unknown
