Trickle-down Chicken

1. 1

   Sprinkle salt and 1/2 of the tarragon on the chicken.

2. 2

   Coat a large skillet with cooking spray and brown chicken slowly over medium low heat, fleshy side down, then turn, brown other side and remove to a plate.

3. 3

   Saute mushrooms and potatoes in pan drippings 5 minutes.

4. 4

   Remove and spread on bottom of a 2-quart casserole.

5. 5

   Cover with broccoli.

6. 6

   Place chicken on top.

7. 7

   In small saucepan, melt 2 Tbs butter and saute onion.

8. 8

   Stir in lemon juice and rest of tarragon; pour over casserole.

9. 9

   Bake, covered with lid or foil, at 375 45 minutes.

10. 10

    Uncover and bake 15 minutes more.

No additional tips available.