Ingredients

2 pounds boneless, skinless chicken, cut into 1-inch pieces
3 tablespoons flour
1 1/2 teaspoons salt
1 teaspoon dried tarragon
1 tablespoon butter or margarine
1 tablespoon vegetable oil
1 cup chicken broth
1/2 cup white wine or dry vermouth
2 teaspoons hot pepper sauce
2 cups baby carrots
2 cups mushrooms, halved
3 cups cooked egg noodles

Directions

Combine chicken with flour, 1 teaspoon salt and tarragon in medium bowl; mix well. Heat butter and oil in 5-quart saucepan over medium-high heat. Add chicken and cook until well browned on all sides, stirring frequently.

Add chicken broth, wine, hot pepper sauce, carrots, mushrooms and 1/2 teaspoon salt. Heat to boiling over high heat. Reduce heat to low; cover and simmer 20 to 30 minutes or until chicken and vegetables are tender, stirring occasionally.

Serve stew with cooked egg noodles. Makes 6 servings.