CHICKEN TARRAGON IN SOUR CREAM SAUCE
INGREDIENTS
2 cups water
1 cup dry white wine
1 tsp dried tarragon leaves
1 package vegetable soup mix
2 whole chicken breasts, halved, skinned, boned
2 cups uncooked noodles, cooked, drained
1 cup dairy sour cream
DIRECTIONS
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In large skillet bring water, white wine, and tarragon leaves to build over medium-high heat.
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Stir in soup mix, boil for 5 minutes. Add chicken; reduce heat. Cover and simmer 10-12 minutes or until chicken is tender.
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Arrange noodles in heated serving dish. With a slotted spoon, remove chicken and vegetables; arrange over noodles. Cover and keep warm.
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Boil pan liquid rapidly over high heat 10 minutes or until reduced to about 1/2 cup. Reduce heat to low and stir in sour cream, stirring constantly for 3-4 minutes or until high heated. (Do not boil.) Spoon over chicken and rice.