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.

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