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Saucy Tarragon Chicken

“This delightful golden chicken dish boasts plenty of mushroom gravy and a mild, satisfying taste with just a hint of lemon and tarragon,” notes Mary Steiner of West Bend, Wisconsin.

4 ServingsPrep: 10 min. Cook: 25 min.

Ingredients

3 cups uncooked egg noodles
4 boneless skinless chicken breast halves (4 ounces each)
3/4 teaspoon dried tarragon
3/4 teaspoon lemon-pepper seasoning
1 tablespoon butter
2 cups sliced fresh mushrooms
4 garlic cloves, minced
1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
3 tablespoons sherry or additional reduced-sodium chicken broth
3 tablespoons all-purpose flour
1/4 cup reduced-fat sour cream

Directions

Cook noodles according to package directions. Meanwhile, sprinkle
chicken with tarragon and lemon-pepper. In a large nonstick skillet
over medium-high heat, brown chicken in butter on both sides. Remove
and keep warm.
In the same skillet, saute mushrooms until tender. Add garlic; cook 1
minute longer. Add 1 cup broth and sherry, stirring to loosen
browned bits from pan.
Return chicken to the pan; bring to a boil. Reduce heat; simmer,
uncovered, for 7-10 minutes or until a meat thermometer reads

2 of 2

Saucy Tarragon Chicken (continued)

Directions (continued)

170°. Remove chicken and keep warm.
Combine flour and remaining broth until smooth; stir into pan juices.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Remove from the heat; stir in sour cream. Drain noodles; serve with
chicken and sauce. Yield: 4 servings.

Nutrition Facts: 1 chicken breast half with 1/4 cup sauce and 3/4 cup noodles equals 379 calories, 9 g fat (4 g saturated fat), 116 mg cholesterol, 454 mg sodium, 39 g carbohydrate, 2 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.