How to make it

  • Heat about 3 tbsp oil in a large skillet over med-high heat. Add chicken tenders, cook until done. Remove chicken from skillet, set aside.
  • Add 1 tbsp oil to skillet, add onions, salt & pepper to taste, and cook until lightly browned. Add mushrooms and cook until tender. Add broth (optional==a couple of dashes of worcestershire) and tarragon, simmer, uncovered, until thickened, 8 minutes or so.
  • Stir mustard into mixture and return chicken to skillet, cook on low-medium until heated through. Remove from heat and stir in sour cream,
  • Serve over egg noodles and garnish with chopped fresh parsley.

Reviews & Comments 6

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  • wynnebaer 6 years ago
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  • justjakesmom 6 years ago
    Just what I thought it would be! Sounds good, Marie.
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  • pleclare 7 years ago
    Very nice!
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  • valinkenmore 7 years ago
    Lovely - can't wait to try this one - love tarragon!
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  • maureenlaw 7 years ago
    Sounds good! I think I'd like the chicken better than the beef. Thanks.
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  • jkirk 7 years ago
    Chicken tenders is a great idea, and it's one thing I know my kids will eat. We will have to give this one a try. Thanks - Jim.
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