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Lemon-Tarragon Chicken Recipe

Serves 8


  • 2 tbsp butter
  • 8 chicken breast halves,, boneless, skinless
  • 2 cup fresh mushrooms, halved
  • 2 garlic cloves, minced
  • 3 tbsp dry sherry
  • 1/2 tbsp dried tarragon, crushed
  • 1/2 tbsp lemon pepper seasoning
  • 1 can chicken broth
  • 1/3 cup all-purpose flour
  • 1/4 cup sour cream
  • Egg noodles, cooked, hot
  • Fresh lemon slices


1. In a 12" skillet melt butter 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 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.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Meat and Poultry / Chicken
Fruit / Lemon
Herb and Spice
Course:Main Dish
Preparation Method:Fry

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