Lemon Pepper-Tarragon Chicken With Sour Cream, Mushroom and Wine

Chef Menel's Note:

This is one of the easiest and most impressive chicken recipes I have ever encountered! Absolutely perfect for impressing the husband's boss!

• Total Time: 45 mins
• Prep Time: 5 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 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)
• ½ teaspoon dried tarragon , chopped
• 1 dash lemon pepper
• 4 cups white rice (already prepared)

Directions:

1. Preheat oven to 350. Place chicken breasts in baking dish and sprinkle with lemon pepper and tarragon.
2. In medium bowl, combine mushroom soup, mushrooms, garlic salt and wine and pour over chicken breasts. Bake in oven for 30-45 minutes.
3. 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.
4. To serve, place a chicken breast over white rice and ladle sour cream, wine and mushroom sauce over all.

Reviews

[Caroline Cooks]

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

[KimmieCat]

This made a good dinner. I halved the amount of chicken and mushrooms, but not the sauce :) and I found 8 oz of mushrooms to be plenty, even if I have used double the chicken. Thanks Chef Menel for sharing this recipe. Made for All Aboard the L-O-V-E Train! 2012 game.

[Southern Bug]

Delicious simple dinner! I didn't have lemon pepper, so I added the juice of 1/2 lemon. Love the sauce over rice!