Low-fat Lemon Tarragon Chicken

Ingredients

• 2 tbsp margarine, or butter
• 8 medium skinless, boneless chicken breast halves, 1½ lbs
• 2 cup fresh mushrooms, halved
• 2 cloves garlic, minced
• 3 tbsp dry sherry
• ½ tsp dried tarragon, crushed
• ½ tsp lemon pepper seasoning
• 1 can (14.5 oz) chicken broth
• ⅓ cup flour
• ¼ cup sour cream
• hot cooked spinach noodles or egg noodles

Procedures

1. In 12" skillet, melt margarine over med-high heat.
2. Add Chicken, Mushrooms, garlic, sherry, tarragon, and lemon-pepper seasoning.
3. Cook, uncovered, 10 to 12 mins., or until Chicken is no longer pink, turning once.
4. Remove Chicken and Mushrooms w/slotted spoon.
5. In screw-top jar, combine chicken broth and flour; shake until blended.
6. Add mixture to skillet. Cook and stir over med-high heat until thickened and bubbly.
7. Remove about ½ cup mixture from skillet and stir into sour cream.
8. Return to skillet along with Chicken and Mushrooms.
9. Heat through (do not boil).
10. Serve over hot cooked noodles.