All chicken dishes like this will benefit from homemade chicken stock. I do
it all the time, anytime I have leftover chicken. Throw it into the pot.
fill with water, add onion and celery, and a bit of prov. herbs. Bring to a
very low simmer for a couple of hours. To produce more flavor, I sometimes
add a can of chicken stock to the above with the water to get richer stock.
This is always much better than plan old canned stock.
The above effort is well worth it for a recipe like this where you want to
end up with a sauce that tastes chickeny.
You shouldn't throw flour into any water based stock and expect anything to
work. You should always start with a roux, as a thickener. In the recipe
below when you take the chicken out after browning, add a bit of olive oil,
enough to bind 1.5-2TB flour per cup of sauce. Mix that into a roux; brown
the roux slightly and to the flour, and then add your stock.
Kent

"DayDreamer" > wrote in message
...
> I`m looking at a recipe that calls for chicken stock - which I don`t
> have. Would canned chicken broth be an acceptable substitute or should I
> forget about this recipe? I`m not exactly sure what chicken stock is
> either - I`m assuming it`s something that must be homemade and cannot be
> purchased? Thank you for any suggestions! I learn a great deal from this
> group.
> Recipe is below.
>
>
> CHICKEN FRANCAISE TARRAGON
> Printed from COOKS.COM
> 1 lb. chicken, boneless, pounded thin
> 2 tbsp. butter
> 1-2 tbsp. olive oil
> 2 cloves garlic, crushed
> 1 egg
> Flour
> 2 lemons
> 3/4 to 1 c. chicken stock
> 3/4 c. white wine
> Tarragon
> 1 (10 oz.) pkg. mushrooms, cleaned and sliced
> Beat eggs; place chicken in egg mixture, then dip in flour. Melt butter
> and oil in pan and brown garlic. Remove garlic, brown chicken on both
> sides. Remove. Add chicken broth, wine, and juice of 1 lemon to pan.
> Thicken with additional flour, season with tarragon. Add chicken back to
> pan; cover with mushrooms and lemon slices. Cook an additional 20
> minutes over low heat.
>