2 tb Butter
8    Chicken breast halves;
- boneless, skinless
2 c  Fresh mushrooms; halved
2    Garlic cloves; minced
3 tb Dry sherry
1/2 tb Dried tarragon; crushed
1/2 tb Lemon pepper seasoning
1 cn Chicken broth
1/3 c  All-purpose flour
1/4 c  Sour cream
Egg noodles; cooked, hot
Fresh lemon slices

In a 12″ skillet melt butter 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 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.