Lemon-Tarragon Chicken
Yield
8 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 8 | each |
chicken breast halves, boneless, skinless
|
|
| 2 | cups |
mushrooms
halved |
*
|
| 2 | each |
garlic cloves
minced |
|
| 3 | tablespoons |
sherry
dry |
|
| ½ | tablespoon |
tarragon leaves
crushed |
|
| ½ | tablespoon |
lemon pepper
|
*
|
| 1 | can |
chicken broth
|
*
|
| ⅓ | cup |
all-purpose flour
|
|
| ¼ | cup |
sour cream
|
|
| 1 | x |
egg noodles
cooked, hot |
*
|
| 1 | slices |
lemon
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 8 | each |
chicken breast halves, boneless, skinless
|
|
| 473 | ml |
mushrooms
halved |
*
|
| 2 | each |
garlic cloves
minced |
|
| 45 | ml |
sherry
dry |
|
| 7.5 | ml |
tarragon leaves
crushed |
|
| 7.5 | ml |
lemon pepper
|
*
|
| 1 | can |
chicken broth
|
*
|
| 79 | ml |
all-purpose flour
|
|
| 59 | ml |
sour cream
|
|
| 1 | x |
egg noodles
cooked, hot |
*
|
| 1 | slices |
lemon
fresh |
*
|
Directions
In a 12 inch skillet melt butter over medium-high heat.
Add chicken, mushrooms, garlic, sherry, tarragon, and lemon-pepper seasoning.
Cook, uncovered, for 10 to 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 ½ 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.
