Lemon-Tarragon Chicken

Posted by food under
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material :

2 tbsp. margarine
8 med. skinless, boneless chicken breast halves (1 1/2 lb.)
2 c. 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 c. sour cream
Hot cooked spinach or egg noodles
Quartered fresh lemon slices (optional)
1/3 c. flour

cooking :

  1. In 12-inch skillet, melt margarine over medium high heat.
  2. Add chicken, mushrooms, garlic, sherry, tarragon, and lemon pepper seasoning.
  3. Cook, uncovered, for 10-12 minutes or until chicken is no longer pink, turning once.
  4. Remove chicken and mushrooms with a slotted spoon.
  5. In a screw top jar, combine chicken broth and flour; shake until blended.
  6. Add mixture to the skillet. Cook and stir over medium high heat until thickened and bubbly.
  7. Remove about 1/2 cup of mixture from skillet and stir into sour cream.
  8. Return to skillet along with chicken and mushrooms.
  9. Heat through; do not boil. Serve over hot cooked noodles. Garnish with lemon slices, if desired. Serves 8.

2 comments:

On May 11, 2009 at 5:15 AM , apoorva said...

Thank you for such wonderful
information.........If you are a Food Lover just
the way I am......Please check out the blog
mentioned below, some really yummy
recipes are out there !!!!.....Check it out m

sure you'll love it.

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On May 11, 2009 at 5:19 AM , apoorva said...

Thank you for such wonderful
information.........If you are a Food Lover just
the way I am......Please check out the blog
mentioned below, some really yummy
recipes are out there !!!!.....Check it out m

sure you'll love it.

http://staysharpwithrecepies.blogspot.com