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Sam’s Lemon & Tarragon Chicken with Cream Sauce

Posted by Solitary Dancer on March 26, 2006

I created this receipe and my husband loved it! Per his request, the next time I made it, I increased the amount of sauce I made. I served it over noodles for my non-diabetic company and had it without the noodles myself…Sam

Sam’s Lemon & Tarragon Chicken w/Cream Sauce

4 boneless skinless chicken breasts
3/4 cup butter
tarragon, Italian Herbs (Mixed Italian Herbs), Garlic Salt, Dried Parsley, Celery Flakes
4 Tblsp lemon juice
1/3 to 1/2 cup dry white wine

1/4 pkg cream cheese (take out of fridge when starting receipe)
1/2 cup sour cream

Melt butter in large heavy skillet over medium heat while pounding breasts to medium thickness.
Add chicken to skillet. Scatter a pinch of tarragon on each breast, then add other spices (about 1/8 tsp ea per breast). Add lemon juice to fry pan. Cook 5 minutes.

Turn over chicken, repeat spices except tarragon. Add white wine to skillet. Cook about 8 minutes on med low heat. Heat oven to lowest temp (170 on mine).

Remove chicken from skillet and place on platter in the oven.

Turn heat back up to medium under the skillet, add sour cream and cream cheese, stirring until blending and cream cheese is melted. Continue to heat, occasionally stirring, until sauce is reduced and creamy (about 8 minutes). Pour sauce over chicken breasts and/or vegs.

To add color, you may add a few slices of black olives if you like. (I like and I did, adding them after I turned the chicken.)


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