Lemon-Tarragon Chicken
July 29th, 2009 by Shue
A simple chicken dish with a deliciously fresh, tangy sauce made with lemon and a hint of tarragon.
Ingredients
2 tbsp. margarine
8 medium skinless, boneless chicken breast halves (1 1/2 lb.)
2 cup 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 cup sour cream
Hot cooked spinach or egg noodles
Quartered fresh lemon slices (optional)
1/3 cup flour
Directions
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.
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