MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Lemon-Tarragon Chicken
  Categories: Chicken, Pasta
       Yield: 8 servings
  
       2 tb Butter
       8    Chicken breast halves;
            - boneless, skinless
       2 c  Fresh mushrooms; halved
       2    Garlic cloves; minced
       3 tb Dry sherry
     1/2 tb Dried tarragon; crushed
     1/2 tb Lemon pepper seasoning
       1 cn Chicken broth
     1/3 c  All-purpose flour
     1/4 c  Sour cream
            Egg noodles; cooked, hot
            Fresh lemon slices
  
   In a 12″ skillet melt butter over medium-high heat.
   Add chicken, mushrooms, garlic, sherry, tarragon, and
   lemon-pepper seasoning. Cook, uncovered, for 10-12
   minutes or until chicken is no longer pink, turning
   once. Remove chicken and mushrooms with a slotted
   spoon. In a screw-top jar combine chicken broth and
   flour; shake until blended. Add mixture to the
   skillet. Cook and stir over medium-high heat until
   thickened and bubbly. Remove about 1/2 cup mixture
   from skillet and stir into sour cream. Return to
   skillet along with chicken and mushrooms. Heat through
   (do not boil). Serve over hot cooked noodles. Garnish
   with lemon slices, if desired.
  
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