Saucy Tarragon Chicken Recipe

4.5 2 5
Saucy Tarragon Chicken Recipe
Saucy Tarragon Chicken Recipe photo by Taste of Home
Publisher Photo

Saucy Tarragon Chicken Recipe

Read Reviews
4.5 2 5
Publisher Photo
“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.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 and garlic until tender. Add 1 cup broth and sherry or additional broth, 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 chicken juices run clear. 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.
Originally published as Saucy Tarragon Chicken in Light & Tasty October/November 2007, p21

Nutritional Facts

1 each: 379 calories, 9g fat (4g saturated fat), 116mg cholesterol, 454mg sodium, 39g carbohydrate (3g sugars, 2g fiber), 33g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

  • 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
  1. 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.
  2. In the same skillet, saute mushrooms and garlic until tender. Add 1 cup broth and sherry or additional broth, 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 chicken juices run clear. Remove chicken and keep warm.
  3. 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.
Originally published as Saucy Tarragon Chicken in Light & Tasty October/November 2007, p21

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Reviews forSaucy Tarragon Chicken

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dccookin User ID: 7162688 66247
Reviewed Apr. 27, 2014

"This is excellent!"

MY REVIEW
kdhcooks User ID: 53837 155654
Reviewed Apr. 10, 2010

"This was much better tasting than I expected! easy and delicious."

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