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

Total Time
Prep 5 mins
Cook 40 mins

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

Ingredients Nutrition


  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.


Most Helpful

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

Caroline Cooks September 24, 2006

Made with boneless breast fillets-- so reduced baking time by 10 minutes. The tarragon was nice addition to the mushroom -- would also be good over pasta. Thanks for posting, Chef Menel.

NurseJaney March 20, 2012

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.

KimmieCat1 February 06, 2012

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