Lemon Pepper-Tarragon Chicken With Sour Cream, Mushroom and Wine |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is one of the easiest and most impressive chicken recipes I have ever encountered! Absolutely perfect for impressing the husband's boss! 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:
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.
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