Ingredients
-
8
-
1
-
1
-
1
-
1
-
1
-
1/2
-
1
-
4
-
-
-
-
-
-
Directions
Lemon Pepper-Tarragon Chicken With Sour Cream, Mushroom and Wine, This is one of the easiest and most impressive chicken recipes I have ever encountered! Absolutely perfect for impressing the husband’s boss!, I did not like the taste of the sauce at all but I gave it 3 stars because I might have messed up I may have used 1 tspn instead of 1/2 tspn dried tarragon I also used the only wine I have on hand: Pinot Grigio Colombard I bought the wine for one other recipe previously, but otherwise have never used wine in my cooking The sauce came out very acidic and flowery -tasting The chicken did not get brown in the oven I had to put it in a pan over the stove after I took it out of the oven
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Steps
|
1
Done
|
Preheat Oven to 350. Place Chicken Breasts in Baking Dish and Sprinkle With Lemon Pepper and Tarragon. |
|
2
Done
|
in Medium Bowl, Combine Mushroom Soup, Mushrooms, Garlic Salt and Wine and Pour Over Chicken Breasts. Bake in Oven For 30-45 Minutes. |
|
3
Done
|
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
Done
|
to Serve, Place a Chicken Breast Over White Rice and Ladle Sour Cream, Wine and Mushroom Sauce Over All. |
