Low-fat Lemon Tarragon Chicken

==Ingredients==
* 2 tbsp margarine, or butter
* 8 medium skinless, boneless chicken breast halves, 1½ lbs
* 2 cup fresh mushrooms, halved
* 2 cloves garlic, minced
* 3 tbsp dry sherry
* ½ tsp dried tarragon, crushed
* ½ tsp lemon pepper seasoning
* 1 can (14.5 oz) chicken broth
* ⅓ cup flour
* ¼ cup sour cream
* hot cooked spinach noodles or egg noodles
== Directions ==
# In 12" skillet, melt margarine over med-high heat.
# Add Chicken, Mushrooms, garlic, sherry, tarragon, and lemon-pepper seasoning.
# Cook, uncovered, 10 to 12 mins., or until Chicken is no longer pink, turning once.
# Remove Chicken and Mushrooms w/slotted spoon.
# In screw-top jar, combine chicken broth and flour; shake until blended.
# Add mixture to skillet. Cook and stir over med-high heat until thickened and bubbly.
# Remove about ½ cup mixture from skillet and stir into sour cream.
# Return to skillet along with Chicken and Mushrooms.
# Heat through (do not boil).
# Serve over hot cooked noodles.
Category:Chicken breast Recipes
Category:Healthy Main Dishes
Category:Low-fat Recipes
Category:Low-calorie Recipes
Category:Main Dish Poultry Recipes
Category:Mushroom Recipes
Category:Garlic Recipes
Category:Sherry Recipes
Category:Sour cream Recipes
Category:Egg noodle Recipes
Category:Lemon pepper Recipes
Category:Tarragon Recipes