Low-fat Lemon Tarragon Chicken

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  1. In 12" skillet, melt margarine over med-high heat.
  2. Add Chicken, Mushrooms, garlic, sherry, tarragon, and lemon-pepper seasoning.
  3. Cook, uncovered, 10 to 12 mins., or until Chicken is no longer pink, turning once.
  4. Remove Chicken and Mushrooms w/slotted spoon.
  5. In screw-top jar, combine chicken broth and flour; shake until blended.
  6. Add mixture to skillet. Cook and stir over med-high heat until thickened and bubbly.
  7. Remove about ½ cup mixture from skillet and stir into sour cream.
  8. Return to skillet along with Chicken and Mushrooms.
  9. Heat through (do not boil).
  10. Serve over hot cooked noodles.