Chicken Marengo - cooking recipe

Ingredients

1 to 2 lb. boneless, skinless chicken, cut into bite size pieces
1 lb. sliced fresh mushrooms
1 (28 oz.) can whole tomatoes
tarragon
garlic, minced (to taste)
onion, chopped (to taste)
2 cans chicken broth (Campbell's double strength is best)

Preparation

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