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Recipe submitted by Barbara Marks, Wantagh, NY

Chicken Tarragon Champignons

1 (3-pound) chicken, cut into 1/8ths
4 tablespoons of butter
1 onion sliced thin
1/2 pound fresh mushrooms sliced
1 tablespoon tarragon
1 tablespoon Lowry's seasoned salt
1/2 teaspoon fresh ground pepper
Dash of paprika

1. Season pieces of chicken with Lowry's salt, pepper and paprika.
2. Melt butter in copper skillet. Brown chicken on both sides. Sprinkle tarragon over chicken. Put in onions and mushrooms, cover and let simmer until tender, about 25 minutes.
3. Serve right from handsome copper skillet or fry pan.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.