300 Chicken Recipes
LEMON-TARRAGON CHICKEN
2 tbsp. margarine
8 med. skinless, boneless chicken breast halves (1 1/2 lb.)
2 c. fresh mushrooms, halved
2 cloves garlic, minced
3 tbsp. dry sherry
1/2 tsp. tarragon, crushed
1/2 tsp. lemon pepper seasoning
1 (14 1/2 oz.) can chicken broth
1/4 c. sour cream
Hot cooked spinach or egg noodles
Quartered fresh lemon slices (optional)
1/3 c. flour
In 12-inch skillet, melt margarine over medium high heat. Add chicken, mushrooms,
garlic, sherry, tarragon, and lemon pepper seasoning. Cook, uncovered, for 10-12
minutes or until chicken is no longer pink, turning once. Remove chicken and
mushrooms with a slotted spoon.
In a screw top jar, combine chicken broth and flour; shake until blended. Add mixture to
the skillet. Cook and stir over medium high heat until thickened and bubbly.
Remove about 1/2 cup of mixture from skillet and stir into sour cream. Return to skillet
along with chicken and mushrooms. Heat through; do not boil. Serve over hot cooked
noodles. Garnish with lemon slices, if desired. Serves 8.
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CHICKEN IN CHEESE SAUCE
--WHITE SAUCE-2 tbsp. butter
1/2 tsp. salt
1/8 tsp. pepper
Mix together above over low heat in saucepan, then add: 1 c. milk
1 c. sharp Cheddar cheese
1/4 c. sherry
Dash of hot pepper
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