Lemon Tarragon Chicken

in

Lemon Tarragon Chicken

 


Ingredients:  
1/3 cup flour
8 ounces boneless, skinless chicken breast halves 
1 tablespoon olive oil
1 tablespoon butter 
2 cups fresh mushroom slices
2 garlic cloves; minced 
1/2 tablespoon dried tarragon; crushed 
3 tablespoons white cooking wine 
3/4 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon lemon pepper 
8 ounces Dakota Growers Wide Egg Noodles 
  Directions Place flour in a medium bowl. Coat chicken breast with flour and shake off excess flour. In a 12" skillet melt olive oil and butter over medium-high heat. Add chicken, mushrooms, garlic, and tarragon and cook for 8 minutes, turning once. Remove chicken and mushrooms with a slotted spoon. Add wine to skillet. Cook uncovered, stirring constantly to loosen particles on bottom of skillet, until liquid has evaporated. Add whipping cream, salt and lemon-pepper seasoning. Heat to boiling, reduce heat and simmer uncovered about 5 minutes, stirring occasionally, until slightly thickened. Return chicken and mushrooms to skillet. Cover and cook over medium-low heat for 10 minutes or until chicken is cooked through, spooning sauce over chicken occasionally. Prepare egg noodles according to package directions; drain well. Serve chicken on the side and spoon sauce over noodles. Servings 4