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Saucy Tarragon Chicken

 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.
Nutritional 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.