Lemon Tarragon Chicken
The chicken is cooked simply in a lemon and tarragon chicken broth and served on top of hot cooked noodles. This recipe is zesty, fresh, and perfect for a dinner with your family.
Makes
Serving size
Ingredients
2 tablespoons margarine
8 medium boneless, skinless chicken breast halves (about 1 ½ pounds)
2 cups fresh mushrooms, halved
2 garlic cloves, minced
3 tablespoons dry sherry
½ teaspoon dried tarragon, crushed
½ teaspoon lemon pepper seasoning
1 ¾ cups sodium-free chicken broth
⅓ cup flour
¼ cup sour cream
Hot cooked noodles (not included in nutritional analysis)
Instructions
- Melt margarine in a 12-inch skillet over medium 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 jar with a tightly fitting lid, combine chicken broth and flour, and shake until blended.
- Add mixture to the skillet. Cook and stir over medium high heat until thick and bubbly.
- Remove about ½ cup of the mixture from the skillet and stir into sour cream.
- Return mixture to skillet along with chicken and mushrooms. Heat through, but do not boil.
- Serve over hot cooked noodles.
Cooking Tip
Looking for a non-Alcoholic dry sherry substitute? Use apple cider vinegar.
Recipe contributed by Satellite Healthcare
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