Instructions: Heat chicken, carrots, broth tarragon salt, pepper and bay leaf to boiling in 12-inch skillet or Dutch oven; reduce heat. Cover and simmer 30 minutes.

Add mushrooms, celery and onion. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until thickest pieces of chicken are done.

Remove chicken and vegetables to warm platter with slotted spoon; keep warm. Remove bay leaf. Drain liquid from skillet; strain and reserve I cup.

Pour reserved liquid and the wine into skillet. Mix half-and-half, flour and egg yolk until smooth; stir into wine mixture. Cook over medium heat, stirring constantly, until thickened. Serve with chicken, vegetables and noodles.

6 servings.

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