Recipe

Lemon-tarragon Dip Recipe


Print Recipe

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

Directions
  • Step #1 In a 12" skillet melt butter over medium-high heat.
  • Step #2 Add chicken, garlic, tarragon, sherry, mushrooms, & lemon-pepper Spice uping.
  • Step #3 Cook, uncovered, for 10-12 mins or until chicken is no longer pink, turning once.
  • Step #4 Remove chicken & mushrooms with a slotted spoon.
  • Step #5 In a screw-top jar mix chicken broth & flour; shake until mixed.
  • Step #6 Add mixture to the skillet.
  • Step #7 Cook & stir over medium-high heat until thickened & bubbly.
  • Step #8 Remove about 1/2 c mixture from skillet & stir in theto sour cream.
  • Step #9 Return to skillet along with chicken & mushrooms.
  • Step #10 Heat through (do not boil).
  • Step #11 Serve over hot cooked noodles.
  • Step #12 Garnish with lemon slices, if desired.
  • Step #13 --.
  • Enjoy the LEMON-TARRAGON DIP recipe

Viewing LEMON-TARRAGON DIP Receipe