LEMON-TARRAGON CHICKEN

Servings: 8
Ingredients:

2 tb Butter
8    Chicken breast halves;
- boneless, skinless
2 c  Fresh mushrooms; halved
2    Garlic cloves; minced
3 tb Dry sherry
1/2 tb Dried tarragon; crushed
1/2 tb Lemon pepper seasoning
1 cn Chicken broth
1/3 c  All-purpose flour
1/4 c  Sour cream
Egg noodles; cooked, hot
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 1/2 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.

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