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Lemon-Tarragon Chicken

Lemon-Tarragon Chicken recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 53.8
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
  • 2 tablespoon Butter
  • 8 Chicken Breast halves;
  • 2 cups Fresh mushrooms; halved
  • 2 cloves Garlic; minced
  • 3 tablespoons Dry sherry
  • 1/2 tablespoon Dried tarragon; crushed
  • 1/2 tablespoon Lemon pepper seasoning
  • 1 can Chicken broth
  • 1/3 cup All-purpose flour
  • 1/4 cup Sour cream
  • 1 package Egg noodles; cooked, hot
  • 1 lemon Fresh lemon slices for garnish
Directions
  1. 1
    Melt butter in a 12-inch skillet over medium-high heat.
  2. 2
    Add chicken breasts to the skillet.
  3. 3
    Add mushrooms, minced garlic, dry sherry, crushed tarragon, and lemon-pepper seasoning to the skillet.
  4. 4
    Cook uncovered for 10-12 minutes, turning the chicken once, until it is no longer pink inside.
  5. 5
    Remove the chicken and mushrooms from the skillet with a slotted spoon and set aside.
  6. 6
    In a screw-top jar or small bowl, combine chicken broth and flour; shake or whisk vigorously until fully blended and smooth.
  7. 7
    Pour the broth-flour mixture into the hot skillet.
  8. 8
    Cook and stir constantly over medium-high heat until the sauce thickens and becomes bubbly.
  9. 9
    Remove about 1/2 cup of the hot sauce from the skillet and stir it into the sour cream to temper it.
  10. 10
    Return the tempered sour cream mixture and the reserved chicken and mushrooms to the skillet.
  11. 11
    Heat through gently, being careful not to let the sauce boil to prevent curdling.
  12. 12
    Serve the chicken and sauce over hot cooked egg noodles.
  13. 13
    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.

Keywords: chicken, lemon, tarragon, cream sauce, noodles, sherry, mushrooms, garlic, dinner, main course, french style, easy dinner, comfort food, pan sauce, sour cream, quick meal, family dinner, herb chicken, egg noodles, one pan
Read it online: https://www.chefs-mate.com/recipe/lemon-tarragon-chicken/