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Lemon Tarragon Chicken




Source of Recipe


Internet


List of Ingredients




1/3 cup flour
8 ounces boneless, skinless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
2 cups fresh mushroom slices
2 garlic cloves; minced
1/2 tablespoon dried tarragon; crushed
3 tablespoons white cooking wine
3/4 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon lemon pepper
8 ounces Wide Egg Noodles


Recipe



Place flour in a medium bowl. Coat chicken breast with flour and shake off excess flour.

In a 12" skillet melt olive oil and butter over medium-high heat. Add chicken, mushrooms, garlic, and tarragon and cook for 8 minutes, turning once. Remove chicken and mushrooms with a slotted spoon.

Add wine to skillet. Cook uncovered, stirring constantly to loosen particles on bottom of skillet, until liquid has evaporated.

Add whipping cream, salt and lemon-pepper seasoning. Heat to boiling, reduce heat and simmer uncovered about 5 minutes, stirring occasionally, until slightly thickened.

Return chicken and mushrooms to skillet. Cover and cook over medium-low heat for 10 minutes or until chicken is cooked through, spooning sauce over chicken occasionally. Prepare egg noodles according to package directions; drain well. Serve chicken on the side and spoon sauce over noodles.

Servings 4