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
 * 1/2 tsp dried tarragon, crushed
 * 1/2 tsp lemon pepper seasoning
 * 1 can 14.5-oz chicken broth
 * 1/3 cup flour
 * 1/4 cup sour cream
 * hot cooked spinach noodles
 * -or egg noodles

Directions
In 12" skillet, melt margarine over med-high heat. Add chicken, mushrooms, garlic, sherry, tarragon, and lemon-pepper seasoning. Cook, uncovered, 10 to 12 mins., or until chicken is no longer pink, turning once. Remove chicken and mushrooms w/slotted spoon. In screw-top jar, combine chicken broth and flour; shake until blended. Add mixture to skillet. Cook and stir over med-high heat until thickened and bubbly. Remove about ½ 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.