LEMON TARRAGON CHICKEN
Instructions:
- 2 tbsp. margarine
- 8 med. skinless, boneless chicken breast halves (1 1/2 lb.)
- 2 c. fresh mushrooms, halved
- 2 cloves garlic, minced
- 3 tbsp. dry sherry
- 1/2 tsp. tarragon, crushed
- 1/2 tsp. lemon pepper seasoning
- 1 (14 1/2 oz.) can chicken broth
- 1/4 c. sour cream
- Hot cooked spinach or egg noodles
- Quartered fresh lemon slices (optional)
- 1/3 c. flour
- In 12-inch skillet, melt margarine over medium high heat.
- Add chicken, mushrooms, garlic, sherry, tarragon, and lemon pepper seasoning.
- Cook, uncovered, for 10-12 minutes or until chicken is no longer pink, turning once. Remove chicken and mushrooms with a slotted spoon.
- In a screw top jar, combine chicken broth and flour; shake until blended. Add mixture to the skillet.
- Cook and stir over medium high heat until thickened and bubbly.
- Remove about 1/2 cup of mixture from skillet and stir into sour cream. Return to skillet along with chicken and mushrooms. Heat through; do not boil.
- Serve over hot cooked noodles.
- Garnish with lemon slices, if desired.
- Serves 8.