Saucy Tarragon Chicken

By Totlxtc

Ingredients

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

Details

Servings 4

Preparation

Step 1

* Cook noodles according to package directions. Meanwhile, sprinkle chicken with tarragon and lemon-pepper. In a large nonstick skillet over medium-high heat, brown chicken in butter on both sides. Remove and keep warm.
* 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.
* Return chicken to the pan; bring to a boil. Reduce heat; simmer, uncovered, for 7-10 minutes or until a meat thermometer reads 170°. Remove chicken and keep warm.
* 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. Yield: 4 servings.


Nutrition Facts: 1 chicken breast half with 1/4 cup sauce and 3/4 cup noodles equals 379 calories, 9 g fat (4 g saturated fat), 116 mg cholesterol, 454 mg sodium, 39 g carbohydrate, 2 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.