Saucy Tarragon Chicken

• 3 cups uncooked egg noodles
• 4 boneless skinless chicken breast halves (4 ounces each)
• 3/4 teaspoon dried tarragon
• 3/4 teaspoon lemon-pepper seasoning
• 1 tablespoon butter
• 2 cups sliced fresh mushrooms
• 4 garlic cloves, minced
• 1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
• 3 tablespoons sherry or additional reduced-sodium chicken broth
• 3 tablespoons all-purpose flour
• 1/4 cup reduced-fat sour cream

1. Cook noodles according to package directions. Meanwhile, sprinkle chicken with tarragon and lemon-pepper. In a
2. over medium-high heat, brown chicken in butter on both sides. Remove and keep warm.
3. In the same skillet, saute mushrooms until tender. Add garlic; cook 1 minute longer. Add 1 cup broth and sherry, stirring to loosen browned bits from pan.
4. Return chicken to the pan; bring to a boil. Reduce heat; simmer, uncovered, for 7-10 minutes or until a thermometer reads 170u0b0. Remove chicken and keep warm.
5. Combine flour and remaining broth until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in sour cream. Drain noodles; serve with chicken and sauce.

egg noodles, chicken breast halves, tarragon, lemonpepper seasoning, butter, mushrooms, garlic, chicken broth, sherry, allpurpose, sour cream

Taken from www.tasteofhome.com/recipes/saucy-tarragon-chicken/ (may not work)