SKILLET BARBECUED CHICKEN RECIPE

Chicken, with or without skin, bone or boneless
2 tbsp. butter
1 tsp. curry powder
1 clove garlic, minced
1 can onion soup
2 tbsp. flour
1 1/2 c. of water
1/2 c. of ketchup
1 tbsp. honey
1 tsp. Worcestershire sauce

In large skillet melt butter with curry powder and garlic.  Add chicken and brown.  Remove chicken.  Into drippings, stir soup and flour together.  Gradually stir in remaining ingredients.  Return chicken to pan.  Cover and cook over low heat until chicken is done.  About 1 hour.  Serve with rice or noodles. 

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SUNDAY  DINNER  CHICKEN

 8 chicken breasts (boneless and  skinless)
1 pkg. chipped beef or 1 jar smoked  chipped beef
1 can undiluted cream of chicken soup
1/2 pt. sour cream
(if desired - wrap each piece of chicken with 1 piece of bacon)

Cover bottom of flat, greased baking dish (8x12) with chipped beef.  Arrange chicken on top of beef.  Mix soup and sour cream.  Pour over chicken.  Bake at 275 degrees for 3 hours uncovered.  Serves 8. 

Put into oven when you leave for Sunday School and church.  When you get home, cook vegetables, prepare salad and dinner is on the table in 20 minutes. 

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TARRAGON  CHICKEN

2 whole chicken breasts, boned skinned and pounded to 1/4 inch thickness
All purpose flour
4 tbsp. butter, divided
1/2 lb. sliced mushrooms
2 tbsp. all purpose flour
1 c. chicken broth
1 1/4 tsp. minced fresh tarragon or 1/4 tsp. dried tarragon
1/2 c. half and half
Salt and freshly ground black pepper to taste

2-4 Servings.  Dredge chicken breasts in flour and brown in 2 tablespoons butter.  Remove chicken to warm platter.  Add remaining 2 tablespoons butter and saute mushrooms.  Sprinkle mushrooms with 2 tablespoons flour, blend well.  Gradually add chicken broth, then tarragon, cook until thickened.  Slowly add half and half, and season
with salt and pepper.  Return chicken to pan and heat through.  Sauce should be only slightly thick.