Tarragon-Cream Chicken Recipe

Tarragon-Cream Chicken Recipe photo by Taste of Home

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I wanted to do something different with chicken breast, so I put together this recipe based on ingredients I had on hand. Every time I made it, I experimented a little more, until my family declared, "This is perfect. Don't change a thing!"

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Tarragon-Cream Chicken Recipe

Prep: 20 min. Bake: 35 min. + standing

Yield: 8 Servings

20 35 55

Ingredients

8 boneless skinless chicken breast halves (4 ounces each)
8 slices deli ham
8 slices Swiss cheese (3/4 ounce each)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup white wine or chicken broth
1/2 cup sour cream
2 teaspoons dried tarragon
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups crushed corn bread stuffing
1 tablespoon minced fresh parsley

Directions

Arrange chicken in a greased 13-in. x 9-in. baking dish. Place a slice of ham and cheese on each chicken breast.
In a small saucepan, combine the soup, wine, sour cream, tarragon, salt and pepper; heat through. Pour over chicken.
Cover and bake at 325° for 25 minutes. Uncover; sprinkle with stuffing and parsley. Bake 10-15 minutes longer or until a meat thermometer reads 170°. Let stand for 10 minutes before serving. Yield: 8 servings.

Nutritional Facts 1 chicken breast half with 3 tablespoons sauce equals 362 calories, 15 g fat (8 g saturated fat), 108 mg cholesterol, 801 mg sodium, 16 g carbohydrate, 1 g fiber, 35 g protein.

Originally published as Tarragon-Cream Chicken in Reminisce April/May 2010, p50