Yield: 8 servings
|8 \N||Chicken breast halves; boneless, skinless|
|2 cups||Fresh mushrooms; halved|
|2 \N||Garlic cloves; minced|
|3 tablespoons||Dry sherry|
|½ tablespoon||Dried tarragon; crushed|
|½ tablespoon||Lemon pepper seasoning|
|1 can||Chicken broth|
|⅓ cup||All-purpose flour|
|¼ cup||Sour cream|
|\N \N||Egg noodles; cooked, hot|
|\N \N||Fresh lemon slices|
In a 12" skillet melt butter over medium-high heat. Add chicken, mushrooms, garlic, sherry, tarragon, and lemon-pepper seasoning.
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 mixture to the skillet. Cook and stir over medium-high heat until thickened and bubbly. Remove about ½ cup mixture from skillet and stir into sour cream. Return to skillet along with chicken and mushrooms. Heat through (do not boil). Serve over hot cooked noodles. Garnish with lemon slices, if desired.