Categories: Chicken, Pasta 
      Yield: 8 servings 
  
      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.