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Lemon Tarragon Chicken Recipe

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This recipe for Lemon Tarragon Chicken, by , is from Our Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joanne Smith


2 tbsp. butter
8 (1 1/2 lbs.) medium chicken breasts, boneless/skinless, halved
2 c. fresh mushrooms, halved
2 cloves garlic, minced
3 tbsp. dry sherry
1/2 tsp. dry tarragon, crushed
1/2 tsp. lemon pepper seasoning
1 - 14 oz. 1/2 can chicken broth
1/3 c. all purple flour
1/4 c. dairy sour cream
Hot/cooked spinach noodles or egg noodles
Quartered fresh lemon slices

In a 12 inch 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 c. mixture from the skillet and stir in to the sour cream.. Return to skillet along with chicken and mushrooms. Heat thoroughly (do not boil).

Serve over hot cooked noodles. Garnish with lemon slices.

Number Of Servings:
Number Of Servings:




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