Lemon-Tarragon Chicken

• 2 tablespoons butter
• 8 each chicken breast halves, boneless, skinless
• 2 cups mushrooms halved
• 2 each garlic cloves minced
• 3 tablespoons sherry dry
• 1/2 tablespoon tarragon leaves crushed
• 1/2 tablespoon lemon pepper
• 1 can chicken broth
• 13 cup flour, all-purpose
• 1/4 cup sour cream
• 1 x egg noodles cooked, hot
• 1 slices lemon fresh

1. In a 12 inch skillet melt butter over medium-high heat.
2. Add chicken, mushrooms, garlic, sherry, tarragon, and lemon-pepper seasoning.
3. Cook, uncovered, for 10 to 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.

butter, chicken breast halves, mushrooms halved, garlic, sherry dry, tarragon, lemon pepper, chicken broth, flour, sour cream, egg noodles, lemon fresh

Taken from recipeland.com/recipe/v/lemon-tarragon-chicken-38630 (may not work)