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Portobello Tarragon Chicken Recipe

   
 

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     Portobello Tarragon Chicken

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6
Preptime   30 minutes

Ingredients
1 cup flour
1 tea tarragon leaves
1/2 tea salt
1/2 tea black pepper
6 boneless chicken breasts (1 1/2 lbs)
3 tbsp olive oil
1 tea garlic
6 ozs Portobello mushroom caps, sliced
1 tea Paprika
 
3/4 cup chicken broth
1 cup sour cream
Cooked egg noodles for serving

Instructions
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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