2 tbsp. butter
8 med. skinless, boneless chicken breast halves (1 1/2 lbs. chicken)
2 c. fresh mushrooms, halved
2 cloves garlic, minced
3 tbsp. dry sherry
1/2 tsp. dried tarragon, crushed
1/2 tsp. lemon pepper seasoning
1 (14 1/2 oz.) can chicken broth
1/3 c. all purpose flour
1/4 c. dairy sour cream
Hot cooked spinach noodles or egg noodles
Quartered fresh lemon sliced (optional)

In a 12 inch skillet melt butter over medium high heat. Add chicken, mushrooms, garlic, sherry, tarragon, and lemon pepper seasoning. Cook, uncovered, for 10 to 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). Serves over hot cooked noodles. Garnish with lemon slices, if desired. Makes 8 main dish servings.

NUTRITION INFORMATION PER SERVING: 282 cal. (27% from fat), 8 g fat, 57 mg chol., 25 g. pro., 24g carbo., 2 g dietary fiber, 311 mg sodium, U.S. RDA: 11% iron, 17% thiamine, 23% riboflavin, 81% niacin.