Lemon-Tarragon Chicken

Lemon-Tarragon Chicken

2 T margarine or butter

8 medium skinless, boneless chicken breast halves (1 ½ lb)

2 c fresh mushrooms, halved

2 cloves garlic, minced

3 T dry sherry

½ t dried tarragon, crushed

½ t lemon pepper seasoning

1 (14 ½ oz) can chicken broth

1/3 c all-purpose flour

¼ c dairy sour cream

Hot cooked spinach noodles or egg noodles

Quartered fresh lemon slices (optional)

In a 12-ince skillet melt margarine or 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. 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 ½ 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. Garnished with lemon slices, if desired. Makes 8 main dish servings.