Saucy Tarragon Chicken
Saucy Tarragon Chicken

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, saucy tarragon chicken. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

In a large skillet, heat butter and oil over medium heat. Saucy Tarragon Chicken "This delightful golden chicken dish boasts plenty of mushroom gravy and a mild, satisfying taste with just a hint of lemon and tarragon," notes Mary Steiner of West Bend, Wisconsin. Remove leaves from the tarragon stalks, wash and reserve. Retain the stalks and tie them together.

Saucy Tarragon Chicken is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Saucy Tarragon Chicken is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook saucy tarragon chicken using 11 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Saucy Tarragon Chicken:
  1. Prepare 3 cup egg noodles(uncooked)
  2. Make ready 4 boneless skinless chicken breast halves (4 ounces each)
  3. Take 3/4 tsp dried tarragon
  4. Prepare 3/4 tsp lemon-pepper seasoning
  5. Make ready 1 tbsp butter
  6. Get 2 cup sliced fresh mushrooms
  7. Take 4 garlic cloves (minced)
  8. Make ready 1 can reduced sodium chicken broth (divided)
  9. Make ready 3 tbsp sherry (or add more low sodium broth)
  10. Make ready 3 tbsp all purpose flour
  11. Get 1/4 cup reduced fat sour cream

Cream is then added for extra richness. Return the chicken and any accumulated juices to the pan; reduce heat to low. Transfer the chicken to a warmed platter. Stir mustard, sour cream and tarragon into sauce.

Instructions to make Saucy Tarragon Chicken:
  1. Cook the egg noodles.
  2. Sprinkle chicken with terragon and lemon-pepper.
  3. Have a large skillet over medium-high heat and brown chicken in butter on both sides
  4. Remove and keep warm
  5. Use the same skillet and saute mushrooms and garlic until tender.
  6. Add 1 cup broth and sherry(or additional broth), stir to loosen up the brown bits from the pan.
  7. Put the chicken back into the pan and bring to a boil.
  8. Reduce heat, and simmer uncovered for 7-10 minutes or until juices run clear.
  9. Remove chicken and keep warm.
  10. Combine flour and remaining broth until smooth, and stir into pan juices.
  11. Bring to a boil, cook and stir for 1-2 minutes or until thickened.
  12. Remove from heat,stir in sour cream.
  13. Drain noodles, serve with chicken and sauce.

Transfer the chicken to a warmed platter. Stir mustard, sour cream and tarragon into sauce. Season to taste with salt and pepper and spoon over the chicken. Heat the olive oil and butter in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge each in the flour.

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