Lemon-tarragon Chicken – We Love God!

The spiritual beauty of the Father and the Savior seemed to engross my whole mind; and it was the instinctive feeling of my heart, “Thou art; and there is none beside Thee.” I never felt such an entire emptiness of self-love or any regard to any private, selfish interest of my own. It seemed to me that I had entirely done with myself. I felt that the opinions of the world concerning me were nothing, and that I had no more to do with any outward interest of my own than with that of a person whom I never saw. The glory of God seemed to be all, and in all, and to swallow up every wish and desire of my heart.

Sarah Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs		Chicken, Pasta	8	Servings

INGREDIENTS

2	T	Butter
8		Chicken breast halves
		boneless skinless
2	c	Fresh mushrooms, halved
2		Garlic cloves, minced
3	T	Dry sherry
1/2	T	Dried tarragon, crushed
1/2	T	Lemon pepper seasoning
1		Chicken broth
1/3	c	All-purpose flour
1/4	c	Sour cream
		Egg noodles, cooked hot
		Fresh lemon slices

INSTRUCTIONS

In a 12" 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 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.
Garnish with lemon slices, if desired.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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“Sin: it seemed like a good idea at the time”