RCI-MT.004.0545.001
Low-fat Lemon Tarragon Chicken
Low-fat Lemon Tarragon Chicken from the Recidemia collection
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- margarine2 tbspor butter
- skinless8 mediumboneless chicken breast halves, 1½ lbs
- fresh mushrooms2 cuphalved
- garlic2 clovesminced
- 3 tbsp
- dried tarragon½ tspcrushed
- ½ tsp
- 1 can
- ⅓ cup
- ¼ cup
- hot cooked spinach noodles or egg noodles1 unit
Method
1
Heat margarine in a large skillet over medium-high heat until melted and shimmering.
2
Season chicken breast halves with lemon pepper seasoning on both sides. Add to the hot skillet and cook for 5-6 minutes per side until golden brown and cooked through.
12 minutes
3
Transfer cooked chicken to a plate and set aside.
4
Add halved mushrooms and minced garlic to the same skillet and sauté for 3-4 minutes until mushrooms are softened and lightly browned.
4 minutes
5
Deglaze the skillet by pouring in dry sherry and scraping up any browned bits from the bottom with a wooden spoon.
6
Sprinkle crushed tarragon over the mushroom mixture and stir to combine.
7
Pour in the chicken broth and bring to a gentle simmer.
8
In a small bowl, whisk together flour and sour cream until smooth to create a slurry for thickening the sauce.
9
Slowly stir the sour cream mixture into the simmering broth, whisking constantly to prevent lumps.
2 minutes
10
Return chicken breasts to the skillet and simmer for 3-5 minutes until the sauce thickens and coats the chicken.
4 minutes
11
Arrange hot cooked noodles on a serving platter or individual plates and top with chicken and mushroom sauce.