12 Reviews

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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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.

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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.

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KimmieCat1 February 06, 2012

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

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Southern Bug July 26, 2010

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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mama smurf June 01, 2010

Yum! This is really simple and quick to put together. I only made 2 chicken breasts, but made it as directed otherwise. The sauce is very good over the rice as well. Thanks Chef Menel for a nice easy keeper. Made for PAC Fall 2008.

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lazyme September 25, 2008

Yummy good, easy to fix, rich + satisfying & uses ingredients always on hand. I made a half recipe for 2 of us as I had just that amt of sour cream + another use for the rest of the mushroom soup. My chicken breasts were lrg & thick, so I cut them in 1-in thick medallions. That worked well & the meat was deliciously fork-tender & well-flavored. Thx for sharing your recipe w/us. We liked this a lot.

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twissis May 05, 2008

Absolutely delicious. Made it with the homemade Cream of Mushroom Soup that KWB recommended #17634 (Thanks so much, best soup I've ever tasted) and didn't put the extra mushrooms in as I didn't have enough for the soup and this dish. Also didn't have lemon pepper so squeezed a lemon and trickled the juice over the chicken before pouring the rest of the sauce (with added pepper) over the chicken. Yummo!!

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JAD40 April 16, 2008

Great recipe, I cut up the chicken and cooked it on the stove with all the ingredients mixed in at once and put it over brown rice.

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Borealis Beegirl November 07, 2007

This was excellent! What great flavor. This was a great way to enjoy chicken, and this is something different. I'm always looking for other ways to prepare chicken. Plus, this had the added wonderful taste of mushrooms! I made this with Green Beans with Bacon and Onion. They complimented eachother nicely. Thank you for the great dinner. I'll be making this again. :)

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VickyJ April 17, 2007
Lemon Pepper-Tarragon Chicken With Sour Cream, Mushroom and Wine