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LEMON-TARRAGON CHICKEN



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.