Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter
8 Chicken breast halves;
- boneless, skinless
2 c Fresh mushrooms; halved
2 Garlic cloves; minced
3 tb Dry sherry
1/2 tb Dried tarragon; crushed
1/2 tb Lemon pepper seasoning
1 cn Chicken broth
1/3 c All-purpose flour
1/4 c Sour cream
Egg noodles; cooked, hot
Fresh lemon slices

In a 12" skillet melt butter 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
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.

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