Lemon Tarragon Chicken

Lemon Tarragon Chicken

Lemon Tarragon Chicken


Ingredients (makes 8 servings)

  • 2 tbsp. butter
  • 8 medium 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



  1. In 12-inch skillet, melt butter over medium high heat.
  2. Add chicken, mushrooms, garlic, sherry, tarragon, and lemon pepper seasoning.
  3. Cook uncovered for 10-12 minutes or until chicken is no longer pink, turning once.
  4. Remove chicken and mushrooms with a slotted spoon.
  5. In a screw top jar, combine chicken broth and flour; shake until blended.
  6. Add mixture to the skillet.
  7. Cook and stir over medium high heat until thickened and bubbly.
  8. Remove about 1/2 cup of mixture from skillet and stir into sour cream.
  9. Return to skillet along with chicken and mushrooms.
  10. Heat through but do not boil.
  11. Serve over hot cooked noodles or pasta.
  12. Garnish with lemon slices, if desired.





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