Lemon Tarragon Chicken
2 tablespoons oleo or butter
8 medium chicken breast halves, skinned and boned
2 cups fresh mushrooms, halved
2 cloves garlic, minced
3 tablespoons dry sherry
1/2 teaspoon dried tarragon, crushed
1/2 teaspoon lemon pepper seasoning.
1 14-ounce can chicken broth (I use homemade)
1/3 cup flour
1/4 cup dairy sour cream
8 medium chicken breast halves, skinned and boned
2 cups fresh mushrooms, halved
2 cloves garlic, minced
3 tablespoons dry sherry
1/2 teaspoon dried tarragon, crushed
1/2 teaspoon lemon pepper seasoning.
1 14-ounce can chicken broth (I use homemade)
1/3 cup flour
1/4 cup dairy sour cream
In a 12-inch skillet melt oleo or butter over high heat.
Add chicken and next five ingredients.
Cook uncovered 10 - 12 minutes, until chicken is no longer pink, turning once.
Remove from skillet with slotted spoon.
In screw-top jar shake broth and flour until well-blended.
Add mixture to skillet; cook and stir over medium heat till thickened and bubbly.
Remove ½ cup mixture from skillet and stir into sour cream.
Return to skillet with chicken mixture.
Heat thru, do not boil or will curdle.
Serve over hot noodles.
Serves 8.
Add chicken and next five ingredients.
Cook uncovered 10 - 12 minutes, until chicken is no longer pink, turning once.
Remove from skillet with slotted spoon.
In screw-top jar shake broth and flour until well-blended.
Add mixture to skillet; cook and stir over medium heat till thickened and bubbly.
Remove ½ cup mixture from skillet and stir into sour cream.
Return to skillet with chicken mixture.
Heat thru, do not boil or will curdle.
Serve over hot noodles.
Serves 8.