Lemon-Tarragon Chicken

Recipe Ingredients

2 tablespoons	30ml	Butter
8		Chicken breast halves - boneless, skinless
2 cups	474ml	Fresh mushrooms - halved
2		Garlic cloves - minced
3 tablespoons	45ml	Dry sherry
1/2 tablespoon	7.5ml	Dried tarragon - crushed
1/2 tablespoon	7.5ml	Lemon pepper seasoning
1		Chicken broth
1/3 cup	20g / 0.7oz	All-purpose flour
1/4 cup	59ml	Sour cream
		Egg noodles; cooked - hot
		Fresh lemon slices

Recipe Instructions

In a 12" skillet melt butter 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 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.

Source:
Serving Size : 6 Preparation Time :0:00

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