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Tarragon Chicken
Tarragon Chicken
2 Tbsp. margarine 8 med. skinless, boneless chicken breast halves (1 1/2 lb.) 2 cup fresh mushrooms, halved 2 cloves garlic, minced 3 Tbsp. dry sherry 1/2 tsp. tarragon, crushed 1/2 tsp. lemon pepper seasoning 1 (14 1/2 oz.) can chicken broth 1/4 cup sour cream Hot cooked spinach or egg noodles 1/3 cup flour In 12-inch skillet, melt margarine 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 of 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.. -- Rec.food.recipes is moderated by Patricia D. Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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