Recipe - Lemon-Tarragon Chicken

2 tablespoon Butter
8 Chicken breast halves;
boneless, skinless
2 cup Fresh mushrooms; halved
2 Garlic cloves; minced
3 tablespoon Dry sherry
One half tablespoon Dried tarragon; crushed
One half tablespoon Lemon pepper seasoning
1 cn Chicken broth
1/3 cup Allpurpose flour
One fourth cup Sour cream
Egg noodles; cooked, hot
Fresh lemon slices

In a 12" skillet melt butter over mediumhigh heat. Add chicken, mushrooms,
garlic, sherry, tarragon, and lemonpepper seasoning. Cook, uncovered, for
1012 minutes or until chicken is no longer pink, turning once. Remove
chicken and mushrooms with a slotted spoon. In a screwtop jar combine
chicken broth and flour; shake until blended. Add mixture to the skillet.
Cook and stir over mediumhigh heat until thickened and bubbly. Remove
about One half cup mixture from skillet and stir into sour cream. Return to
skillet along with chicken and mushrooms. Heat through (do not boil). Serve
over hot cooked noodles. Garnish with lemon slices, if desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini