In 12-inch skillet, melt margari n e o v er medium high heat.   Add chicken,

mushrooms, garlic, sherry, tarragon, and lemon pepper seasoning.   Cook,

uncovered, for 10-12 minutes or until ch i c k e n is no l o nger pink, turning on c e . Remove chicken and mushrooms with a slotted spo o n.   In a screw top jar, combine c h icken br o th and flo u r; shake u n til blende d .   Add mixture to the skillet.   C o ok and stir over medium high heat until thickened a n d bubbly. Remove about 1/2 cup of mixture from skillet and stir into sour cream. Return to skillet along w i th chicken and mushrooms.   Heat thr o ugh; do n o t boil.   Serve over hot cooked noodles.   Garnish with lemon slices, if desired.

Serves 8.



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2 tbsp. butter

1/2 tsp. salt

1/8 tsp. pepper



Mix together above over low heat in saucepan, then add: 1 c. milk

1 c. sharp Cheddar c h eese

1/4 c. sherry

Dash of hot pepper



Stir over heat until sauce thickens and cheese mel t s. Broccoli spears

Slices of chicken breast, parboiled



Place broccoli spears on bottom of b a king dish with slices of chicken breasts.   Pour sauce over chicken, s p rinkle Parmesan or Romano cheese. Bake at 350 degrees for 30 minutes, serve over rice.

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