Tarragon Chicken Skillet
Recipe: #14586
October 14, 2014
Categories: Rice, Southern, Sunday Dinner, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, more
"I was going to make a recipe from the Taste of Home website, and it called for whipping cream. About half way through the recipe, I realized my cream had went bad. So what did I do ? I used Cream of Chicken Soup with a bit of added milk and continued with the recipe. Since I changed the amount of chicken and few other things,it became a new recipe.I served this over rice,but I'll leave it to you to serve it over what you want. Posted to " ZAZZ " on 10/14/14. " Keep Smiling :)"
Ingredients
Nutritional
- Serving Size: 1 (231.6 g)
- Calories 294.2
- Total Fat - 16 g
- Saturated Fat - 8.6 g
- Cholesterol - 487.2 mg
- Sodium - 830.4 mg
- Total Carbohydrate - 2 g
- Dietary Fiber - 0.4 g
- Sugars - 1.1 g
- Protein - 34.3 g
- Calcium - 49.9 mg
- Iron - 4.9 mg
- Vitamin C - 11.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 170 degrees.
Step 2
Season each piece of chicken on both sides with desired amounts of salt,pepper,and lemon pepper seasoning.
Step 3
In a large skillet over medium heat,melt butter and cook 2 pieces at a time until browned and no longer pink.
Step 4
Remove to an oven safe plate and place in oven to keep warm.
Step 5
In the same skillet,cook onions until tender.
Step 6
Then add milk,soup,lemon juice,and tarragon to the onions mixing well.
Step 7
Bring to a boil.
Step 8
And pour sauce over chicken & rice.
Tips
No special items needed.