Recipe: Lemon Tarragon Chicken

Sep 26, 2011

Servings: 8

Note: Nutrient analysis does not include noodles. Count noodles as a starch exchange.

Nutrient analysis per 3 oz. serving
Calories 151
Carbohydrates 5 g
Fat 5 g
Phosphorus 181 mg
Potassium 306 mg
Protein 20 g
Sodium 72 mg


  • 8 medium boneless, skinless chicken breast halves (about 1½ lb.)
  • 2 Tbsp. margarine
  • 2 cups fresh mushrooms, halved
  • 2 cloves garlic, minced
  • 3 Tbsp. dry sherry
  • 1/2 tsp dried tarragon, crushed
  • ½ tsp. lemon pepper seasoning
  • 1¾ cups sodium-free chicken broth
  • 1/3 cup flour
  • ¼ cup sour cream
  • Hot cooked noodles


Melt margarine in a 12-inch skillet over medium heat. Add chicken, mushrooms, garlic, sherry, tarragon and lemon pepper seasoning. Cook uncovered for 10 – 12 minutes or until chicken is no longer pink, turning once. Remove chicken and mushrooms with a slotted spoon. In a jar with a tightly fitting lid, combine chicken broth and flour, and shake until blended. Add mixture to the skillet. Cook and stir over medium high heat until thick and bubbly. Remove about ½ c. of the mixture from the skillet and stir into sour cream. Return mixture to skillet along with chicken and mushrooms. Heat through, but do not boil. Serve over hot cooked noodles.

Categories: Recipes