Lemon Pepper-Tarragon Chicken With Sour Cream, Mushroom and Wine

Made this last night for dinner and only used two chicken breasts (they were very big) and kept the sauce amount the same (for gravy). Wonderful!!!!! I did season the chicken with lemon-pepper, salt and some tarragon and then added 2 rather large cloves of garlic instead of garlic salt and some thinly sliced onions to the soup mixture...heaven. Served with garlic mashed potatoes and oven roasted vegetables. Thank you for submitting this recipe. Made for French Forum Herb/Spice of the Month -- Tarragon.

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

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.

I did not like the taste of the sauce at all but I gave it 3 stars because I might have messed up. I may have used 1 tspn. instead of 1/2 tspn. dried tarragon. I also used the only wine I have on hand: Pinot Grigio Colombard. I bought the wine for one other recipe previously, but otherwise have never used wine in my cooking. The sauce came out very acidic and "flowery"-tasting. The chicken did not get brown in the oven. I had to put it in a pan over the stove after I took it out of the oven.

Made with boneless breast fillets-- so reduced baking time by 10 minutes. The tarragon was nice addition to the mushroom -- would also be good over pasta. Thanks for posting, Chef Menel.