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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (404g) Recipe makes 8 servings The following items or measurements are not included below: 1 dash lemon pepper |
||
| Calories 667 | ||
| Calories from Fat 151 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.8g | 25% | |
| Saturated Fat 8.8g | 44% | |
| Monounsaturated Fat 4.5g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 94mg | 31% | |
| Sodium 347mg | 14% | |
| Potassium 684mg | 19% | |
| Total Carbohydrate 83.2g | 27% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 1.8g | ||
| Protein 37.8g | 75% | |
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Lemon Pepper-Tarragon Chicken With Sour Cream, Mushroom and Wine
SERVES 8
Ingredients
- 8 boneless skinless chicken breasts
- 1 (10 ounce) can cream of mushroom soup
- 1 (16 ounce) container sour cream
- 1 cup dry white wine
- 1 teaspoon garlic salt
- 1 (16 ounce) carton sliced mushrooms (fresh)
- 1/2 teaspoon dried tarragon, chopped
- 1 dash lemon pepper
- 4 cups white rice (already prepared)
Directions
1
Preheat oven to 350. Place chicken breasts in baking dish and sprinkle with lemon pepper and tarragon.2
In medium bowl, combine mushroom soup, mushrooms, garlic salt and wine and pour over chicken breasts. Bake in oven for 30-45 minutes.3
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
To serve, place a chicken breast over white rice and ladle sour cream, wine and mushroom sauce over all.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > European > Western > French
- Preparation > Time to Make > < 60 mins
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- Occasion > Taste/Mood > Romantic
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Featured Reviews for This Recipe
From: lazyme
On Sep 25, 2008
Yum! This is really simple and quick to put together. I only made 2 chicken breasts, but made it as directed otherwise. The sauce is very good over the rice as well. Thanks Chef Menel for a nice easy keeper. Made for PAC Fall 2008.
From: twissis
On May 5, 2008
Yummy good, easy to fix, rich + satisfying & uses ingredients always on hand. I made a half recipe for 2 of us as I had just that amt of sour cream + another use for the rest of the mushroom soup. My chicken breasts were lrg & thick, so I cut them in 1-in thick medallions. That worked well & the meat was deliciously fork-tender & well-flavored. Thx for sharing your recipe w/us. We liked this a lot.
From: KWB
On May 7, 2006
This was really nice. I was in a hurry to make a nice dinner with hastily gathered ingredients to celebrate my housemate's birthday. We had been out "playing" during the day and I forgot to think of something in advance for dinner...Anyway, this fit the bill and got rave reviews. I had to use a 'zaar mushroom soup recipe (#17634) because I can't get canned mushroom soup where we live, but I think that it took this recipe up a definitive notch. Because of the richness of the homemade mushroom soup--to which I had added the wine and reduced before pouring it over the chicken--I didn't use all the sour cream called for in this recipe. One caveat: the chicken breasts I purchased were brined, so they were plenty salty. Maybe it was also because I reduced the soup? Next time I would cut back on the salt in all the components or use unbrined chicken.
From: Caroline Cooks
On Sep 24, 2006
Made for PAC Fall 06. Chef Menel, this was d-eeee--lish! Followed the lead of other reviewer and use about 1/2 container of sour cream for a double recipe. Wonderful flavorful chicken *I pounded mine to 1/2" thickness*. Served with just the sauce and freshly steamed asparagus. YUM Thanks for posting and being my PAC adopted baby! LOL Caroline
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