| 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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