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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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âThis delightful golden chicken dish boasts plenty of mushroom gravy and a mild, satisfying taste with just a hint of lemon and tarragon,â notes Mary Steiner of West Bend, Wisconsin. 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 king arthur unbleached all-purpose flour |
1/4 cup reduced-fat sour cream |
Directions:
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 until tender. Add garlic; cook 1 minute longer. Add 1 cup broth and sherry, stirring to loosen browned bits from pan.
3. Return chicken to the pan; bring to a boil. Reduce heat; simmer, uncovered, for 7-10 minutes or until a meat thermometer reads 170°. Remove chicken and keep warm.
4. 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.
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