“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.
Recommended: 30 Ways to Cook Boneless, Skinless Chicken Breasts
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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 thermometer reads 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.
Originally published as Saucy Tarragon Chicken in Light & Tasty October/November 2007, p21
Reviews forSaucy Tarragon Chicken
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Apr. 27, 2014
"This is excellent!"
Reviewed Apr. 10, 2010
"This was much better tasting than I expected! easy and delicious."