|4 mediums||Chicken breast, split|
|Salt and pepper to taste|
|½ cup||Dry white wine|
|½ teaspoon||Tarragon, crushed|
|½ cup||Sour cream|
|1 can||(11 3/4 oz) chicken broth|
|2 cups||Sliced mushrooms|
|1 medium||Clove garlic, chopped fine|
|Cooked noodles or rice|
Brown chicken in shortening and pour off drippings. Season with salt and pepper. Mix one half of chicken with wine, mushrooms, catsup, garlic and tarragon and pour over chicken. Cook covered over low heat for 30 minutes or until tender, and stir occasionally. Remove chicken from pan to platter and gradually blend reserved broth into flour until smooth, slowly stirring into sauce. Cook and stir until thickened. Then blend in sour cream. Serves 8.
NOTES : You can used boned chicken breast fillets if you prefer. Add spinach salad, use the chicken drippings to wilt. Serve over cooked noodles or rice.
Recipe by: Tootie Dennis Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on 8 Ap, r 1997
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