This elegant yet simple Lemon-Tarragon Chicken features tender boneless breasts seared to perfection and finished in a velvety sauce. The combination of fresh tarragon, bright lemon, and dry sherry creates a sophisticated flavor profile that feels restaurant-quality without the fuss. The sauce is enriched with sour cream for a smooth, luxurious texture that coats every bite. Its an ideal dish for date nights or special family dinners, offering a comforting yet refined meal. Serve it over hot egg noodles to soak up the delicious sauce, making it a satisfying main course that brings home-style warmth to your table.
Lemon-Tarragon Chicken
Description
This elegant yet simple Lemon-Tarragon Chicken features tender boneless breasts seared to perfection and finished in a velvety sauce. The combination of fresh tarragon, bright lemon, and dry sherry creates a sophisticated flavor profile that feels restaurant-quality without the fuss. The sauce is enriched with sour cream for a smooth, luxurious texture that coats every bite. Its an ideal dish for date nights or special family dinners, offering a comforting yet refined meal. Serve it over hot egg noodles to soak up the delicious sauce, making it a satisfying main course that brings home-style warmth to your table.Ingredients
Directions
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Melt butter in a 12-inch skillet over medium-high heat.
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Add chicken breasts to the skillet.
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Add mushrooms, minced garlic, dry sherry, crushed tarragon, and lemon-pepper seasoning to the skillet.
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Cook uncovered for 10-12 minutes, turning the chicken once, until it is no longer pink inside.
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Remove the chicken and mushrooms from the skillet with a slotted spoon and set aside.
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In a screw-top jar or small bowl, combine chicken broth and flour; shake or whisk vigorously until fully blended and smooth.
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Pour the broth-flour mixture into the hot skillet.
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Cook and stir constantly over medium-high heat until the sauce thickens and becomes bubbly.
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Remove about 1/2 cup of the hot sauce from the skillet and stir it into the sour cream to temper it.
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Return the tempered sour cream mixture and the reserved chicken and mushrooms to the skillet.
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Heat through gently, being careful not to let the sauce boil to prevent curdling.
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Serve the chicken and sauce over hot cooked egg noodles.
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Garnish with fresh lemon slices if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 53.8kcal
- % Daily Value *
- Total Fat 6.1g10%
- Saturated Fat 3.8g19%
- Cholesterol 16.1mg6%
- Sodium 48.2mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if the sauce has thickened too much.
If you don't have dry sherry, you can substitute with a dry white wine or additional chicken broth with a dash of lemon juice. Fresh tarragon can be used instead of dried; use 1.5 teaspoons of fresh chopped tarragon for every 1/2 teaspoon of dried.
To prevent the sour cream from curdling, always temper it by mixing a small amount of the hot sauce into the sour cream before adding it back to the pan. Do not let the final sauce come to a rolling boil.
For a gluten-free version, substitute the all-purpose flour with cornstarch (use 2 tablespoons of cornstarch for 1/3 cup of flour) and ensure your noodles are gluten-free.
