1.MIX flour, tarragon leaves, salt, and black pepper in shallow bowl. Coat chicken with mixture and set aside.
2. HEAT oil in large nonstick skillet over medium high heat until very hot. Add chicken. Cook 8 minutes, turning once, until golden. Remove chicken from skillet and keep warm.
3.ADD garlic and mushrooms to pan. Sprinkle with paprika. Cook 5 minute. Stir in broth and bring to a boil, stirring to scrape up any brown bits on bottom of pan. Cook 5 minutes or until liquid has reduced by half. Remove from heat and stir in sour cream. Spoon sauce over chicken and serve over egg noodles, if desired.
VARIATIONS
WILD MUSHROOM TARRAGON CHICKEN
Use 1 cup mixed sliced wild mushrooms in place of the Portobello mushrooms.Prepare as directed.
PORTOBELLO THYME CHICKEN
Substitute 1 tea thyme for tarragon. Prepare as directed.
Originally Submitted
3/3/2012
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