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
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..
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