Ingredients :

• 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

How to Prepare :

1. In 12-inch skillet, melt margarine over medium high heat.
2. Add chicken, mushrooms, garlic, sherry, tarragon, and lemon pepper seasoning.
3. Cook, uncovered, for 10-12 minutes or until chicken is no longer pink, turning once.
4. Remove chicken and mushrooms with a slotted spoon.
5. In a screw top jar, combine chicken broth and flour; shake until blended.
6. Add mixture to the skillet.
7. Cook and stir over medium high heat until thickened and bubbly.
8. Remove about 1/2 cup of mixture from skillet and stir into sour cream.
9. Return to skillet along with chicken and mushrooms.
10. Heat through; do not boil.
11. Serve over hot cooked noodles.
12. Garnish with lemon slices, if desired.

Serves : 8