2 tbsp. butter
2 tbsp. olive oil
1 young chicken, cut in serving pieces
2 c. sliced mushrooms
3 cloves minced garlic
3 tbsp. dry sherry
1/2 tsp. crushed dried tarragon
1/2 tsp. lemon-pepper seasoning
2 c. chicken broth
1/3 c. flour
1/4 c. sour cream
Hot cooked egg noodles
Lemon slices

In large skillet, heat oil and butter over medium high heat. Add floured chicken pieces, garlic, sherry, tarragon, and lemon-pepper seasoning. Cook 25-30 minutes until chicken is no longer pink, turning pieces occasionally for even cooking. Remove chicken when tender and keep warm. Add mushrooms and saute until tender. In a screw top jar combine chicken broth and 1/3 cup of flour; shake until blended. Add mixture to skillet and cook until thickened and bubbly. Remove about 1/2 cup mixture from skillet and stir into sour cream. Return to skillet along with chicken. Simmer to blend flavors (do not boil). Serve over hot noodles and garnish with lemon slices.