Creamy Lemon-Tarragon Chicken
Equipment
- 12-inch skillet
- screw-top jar
Ingredients
- 2 tablespoons margarine
- 8 medium skinless boneless chicken breast halves (about 1 1/2 lb.)
- 2 cups fresh mushrooms halved
- 2 cloves garlic minced
- 3 tablespoons dry sherry
- 1/2 teaspoon crushed tarragon
- 1/2 teaspoon lemon pepper seasoning
- 1 14 1/2 oz. can chicken broth
- 1/4 cup sour cream
- Hot cooked spinach or egg noodles
- Quartered fresh lemon slices optional
- 1/3 cup all-purpose flour
Instructions
- n a 12-inch skillet, melt margarine over medium-high heat.
- Add chicken, mushrooms, garlic, sherry, tarragon, and lemon pepper seasoning to the skillet.
- 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 the mixture to the skillet.
- Cook and stir over medium-high heat until thickened and bubbly.
- Remove about 1/2 cup of the mixture from the skillet and stir it into the sour cream.
- Return this mixture to the skillet along with chicken and mushrooms.
- Heat through; do not boil.
- Serve the creamy lemon-tarragon chicken over hot cooked noodles or spinach.
- Garnish with lemon slices, if desired.
Notes & Wine Advice
Serving Suggestion:
Serve this creamy lemon-tarragon chicken over hot cooked noodles or spinach for a delightful meal.Wine Advice:
Pair this dish with a crisp white wine such as Sauvignon Blanc or Chardonnay to complement its creamy texture and citrusy flavors.Nutrition values
Calories: 250 kcal | Carbohydrates: 12 g | Protein: 25 g | Fat: 10 g | Sugar: 2 g