Title: Low Fat Lemon Tarragon Chicken
Categories: Poultry Chicken Entree Lowcal
Yield: 8 Servings

2	tb	Margarine; or butter
8	md	Skinless, boneless chicken breast halves, 1.1/2 lbs
2	c	Fresh mushrooms; halved
2	cl	Garlic; minced
3	tb	Dry sherry
1/2	ts	Dried tarragon; crushed
1/2	ts	Lemon pepper seasoning
1	cn	14.5-oz chicken broth
1/3	c	Flour
1/4	c	Sour cream
		Hot cooked spinach noodles or egg noodles

In 12" skillet, melt margarine over med-high heat. Add chicken, mushrooms, garlic, sherry, tarragon, and lemon-pepper seasoning. Cook, uncovered, 10 to 12 mins., or until chicken is no longer pink, turning once.

Remove chicken and mushrooms w/slotted spoon. In screw-top jar, combine chicken broth and flour; shake until blended. Add mixture to skillet. Cook and stir over med-high heat until thickened and bubbly. Remove about 1/2 cup mixture from skillet and stir into sour cream. Return to skillet along with chicken and mushrooms. Heat through (do not boil). Serve over hot cooked noodles.

Source: St. Pete Times, 9/15/94 :: MM by Sue Woodward

previous

next