Lemon Pepper-Tarragon Chicken With Sour Cream, Mushroom and Wine
photo by Anonymous
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 8 boneless skinless chicken breasts
- 1 (10 ounce) can cream of mushroom soup
- 1 (8 ounce) container sour cream
- 1 cup dry white wine
- 1 teaspoon garlic salt
- 1 (16 ounce) carton sliced mushrooms (fresh)
- 1⁄2 teaspoon dried tarragon, chopped
- 1 dash lemon pepper
- 4 cups white rice (already prepared)
directions
- Preheat oven to 350. Place chicken breasts in baking dish and sprinkle with lemon pepper and tarragon.
- In medium bowl, combine mushroom soup, mushrooms, garlic salt and wine and pour over chicken breasts. Bake in oven for 30-45 minutes.
- Remove chicken breasts onto warming dish and pour the pan drippings into medium saucepan. Add sour cream to pan drippings, stir and heat until warm.
- To serve, place a chicken breast over white rice and ladle sour cream, wine and mushroom sauce over all.
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Reviews
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Made this last night for dinner and only used two chicken breasts (they were very big) and kept the sauce amount the same (for gravy). Wonderful!!!!! I did season the chicken with lemon-pepper, salt and some tarragon and then added 2 rather large cloves of garlic instead of garlic salt and some thinly sliced onions to the soup mixture...heaven. Served with garlic mashed potatoes and oven roasted vegetables. Thank you for submitting this recipe. Made for French Forum Herb/Spice of the Month -- Tarragon.
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Made for PAC Fall 06. Chef Menel, this was d-eeee--lish! Followed the lead of other reviewer and use about 1/2 container of sour cream for a double recipe. Wonderful flavorful chicken *I pounded mine to 1/2" thickness*. Served with just the sauce and freshly steamed asparagus. YUM Thanks for posting and being my PAC adopted baby! LOL Caroline
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This was really nice. I was in a hurry to make a nice dinner with hastily gathered ingredients to celebrate my housemate's birthday. We had been out "playing" during the day and I forgot to think of something in advance for dinner...Anyway, this fit the bill and got rave reviews. I had to use a 'zaar mushroom soup recipe (#17634) because I can't get canned mushroom soup where we live, but I think that it took this recipe up a definitive notch. Because of the richness of the homemade mushroom soup--to which I had added the wine and reduced before pouring it over the chicken--I didn't use all the sour cream called for in this recipe. One caveat: the chicken breasts I purchased were brined, so they were plenty salty. Maybe it was also because I reduced the soup? Next time I would cut back on the salt in all the components or use unbrined chicken.
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I did not like the taste of the sauce at all but I gave it 3 stars because I might have messed up. I may have used 1 tspn. instead of 1/2 tspn. dried tarragon. I also used the only wine I have on hand: Pinot Grigio Colombard. I bought the wine for one other recipe previously, but otherwise have never used wine in my cooking. The sauce came out very acidic and "flowery"-tasting. The chicken did not get brown in the oven. I had to put it in a pan over the stove after I took it out of the oven.
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Tweaks
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Made this last night for dinner and only used two chicken breasts (they were very big) and kept the sauce amount the same (for gravy). Wonderful!!!!! I did season the chicken with lemon-pepper, salt and some tarragon and then added 2 rather large cloves of garlic instead of garlic salt and some thinly sliced onions to the soup mixture...heaven. Served with garlic mashed potatoes and oven roasted vegetables. Thank you for submitting this recipe. Made for French Forum Herb/Spice of the Month -- Tarragon.
RECIPE SUBMITTED BY
My passion is cooking. Most of my recipes are old southern family recipes, however a dear chef friend, (he specializes in French Cuisine and Pastries), and I constantly exchange recipes with each other for variety.
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