Lemon-Tarragon Chicken

Ingredients

• 2 tbsp margarine or butter
• 8 1 1/2 pounds medium skinless, boneless chicken breast halves
• 2 cup fresh mushrooms, halved
• 2 clove garlic, minced
• 3 tbsp dry sherry
• ½ tsp dried tarragon, crushed
• ½ tsp lemon-pepper seasoning
• 1 can 14 1/2-ounce chicken broth
• ⅓ cup all-purpose flour
• ¼ cup dairy sour cream
• hot cooked spinach noodles or egg noodles

Method

1. In a 12-inch skillet melt the margarine or butter over medium-high heat. Add the chicken, mushrooms, garlic, sherry, tarragon and lemon-pepper seasoning.
2. Cook, uncovered, for 10 to 12 minutes or until the chicken is no longer pink, turning once. Remove the chicken and mushrooms with a slotted spoon.
3. In a screw-top jar combine the chicken broth and flour; shake until blended. Add the mixture to the skillet. Cook and stir over medium-high heat until thickened and bubbly.
4. Remove about 1/2 cup mixture from the skillet and stir into the sour cream. Return to the skillet along with the chicken and mushrooms. Heat through (don't boil). Serve over hot noodles.

Notes

By Nancy Byal, Better Homes and Gardens. Yield: 8 main-dish servings. Per serving: 282 calories, 8g fat (25.5% of calories), 57mg cholesterol, 25g protein, 24g carbohydrate, 2g fiber, 311mg sodium.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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