This easy and delicious recipe for Lemon Tarragon Chicken is the perfect way to enjoy a tasty and healthy meal. With just a few simple ingredients, you can create a flavorful dish that is sure to impress. The combination of lemon and tarragon creates a delightful flavor that is both zesty and aromatic. The chicken is cooked to perfection, and the tarragon adds a unique herbal note. Serve this dish with a side of your favorite vegetables for a complete meal. Enjoy this easy and delicious recipe for Lemon Tarragon Chicken!
Lemon tarragon chicken is a simple and delicious dish that can be made in no time. This recipe combines the tangy flavor of lemon with the earthy taste of tarragon to create a flavorful and juicy chicken dish. It’s perfect for a weeknight dinner or for a special occasion.
To make this dish, you’ll need four boneless, skinless chicken breasts, one lemon, one tablespoon of tarragon, one tablespoon of olive oil, one teaspoon of garlic powder, and one teaspoon of salt. Begin by preheating your oven to 375 degrees. Place the chicken breasts in a baking dish and season with the garlic powder, salt, and tarragon. Squeeze the juice of the lemon over the chicken and drizzle with the olive oil. Bake for 25 minutes or until the chicken is cooked through.
Once the chicken is cooked, serve it with your favorite side dishes. This dish pairs well with roasted vegetables, mashed potatoes, or a fresh salad. Enjoy!
This easy and delicious recipe for Lemon Tarragon Chicken is a perfect dinner for any night of the week. The combination of lemon, tarragon, and garlic creates a unique flavor that is sure to please. The chicken is tender and juicy, and the light lemon sauce is a delightful accompaniment.
- 2 tbsp. margarine
- 8 med. skinless, boneless chicken breast halves (1 1/2 lb.)
- 2 c. fresh mushrooms, halved
- 2 cloves garlic, minced
- 3 tbsp. dry sherry
- 1/2 tsp. tarragon, crushed
- 1/2 tsp. lemon pepper seasoning
- 1 (14 1/2 oz.) can chicken broth
- 1/4 c. sour cream
- Hot cooked spinach or egg noodles
- Quartered fresh lemon slices (optional)
- 1/3 c. flour
- In 12-inch skillet, melt margarine 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 of 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.