Low-fat Lemon Tarragon Chicken

Ingredients

 * 2 tbsp margarine, or butter
 * 8 med skinless, boneless chicken breast halves, 1.½ lbs
 * 2 cup fresh mushrooms, halved
 * 2 cl garlic, minced
 * 3 tbsp dry sherry
 * ½ tsp dried tarragon, crushed
 * ½ tsp lemon pepper seasoning
 * 1 can 14.5-oz chicken broth
 * ⅓ cup flour
 * ¼ cup sour cream
 * hot cooked spinach noodles or egg noodles

Directions

 * 1) In 12" skillet, melt margarine over med-high heat.
 * 2) Add Chicken, Mushrooms, garlic, sherry, tarragon, and lemon-pepper seasoning.
 * 3) Cook, uncovered, 10 to 12 mins., or until Chicken is no longer pink, turning once.
 * 4) Remove Chicken and Mushrooms w/slotted spoon.
 * 5) In screw-top jar, combine chicken broth and flour; shake until blended.
 * 6) Add mixture to skillet. Cook and stir over med-high heat until thickened and bubbly.
 * 7) Remove about ½ cup mixture from skillet and stir into sour cream.
 * 8) Return to skillet along with Chicken and Mushrooms.
 * 9) Heat through (do not boil).

Serve over hot cooked noodles.