Chicken and Mushrooms

8 boneless chicken breasts (about 5 1/4 ounces each)
1 3/4 cups milk, divided
1 1/2 cups all-purpose flour
3 large eggs
3/4 teaspoon salt
1 tablespoon vegetable oil
1 teaspoon dried tarragon
1 (4-ounce) can sliced mushrooms
1 tablespoon butter
1 (10 3/4-ounce) can cream of chicken soup
  1. Preheat the oven to 350°F. Grease a 13 × 9-inch baking pan.
  2. Arrange chicken in single layer in prepared baking pan.
  3. Combine 1 1/2 cups milk, the flour, eggs and salt in a medium bowl. Beat at high speed until blended. Add oil and tarragon to egg mixture and mix well. Pour over chicken in baking pan.
  4. Bake until an instant-read thermometer inserted in center of meat registers 180°F, about 65 minutes.
  5. Drain mushrooms. Heat the butter in a small saucepan until melted. Stir in the mushrooms. Cook, stirring frequently, until heated through.
  6. Add remaining milk and soup and mix well. Cook, stirring continually, until heated through and of sauce consistency. Serve with chicken.

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