Main Dishes |
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Lemon Tarragon Chicken - 1998
Recipe courtesy of Sherry Nohl
INGREDIENTS
PREPARATION
Cut two sheets of foil (12x18 inches). With rolling pin, flatten chicken breasts to 1/4-inch thickness. Arrange each piece of chicken on lower half of foil. Season with salt and pepper.
Top with mushroom slices and dot with margarine. Sprinkle with minced onion, celery salt and tarragon. Drizzle with lemon juice. Fold upper half of foil sheet over so top edge meets bottom. Seal all edges of foil with folds. Place on cookie sheet. Bake 18 minutes at 400 degrees. Serve over spinach noodles.
- 2 chicken breast halves -- skinned & boned
- salt and pepper
- 1 cup fresh mushrooms -- sliced
- 2 tablespoons margarine or butter
- ½ teaspoon instant minced onion
- ½ teaspoon celery salt
- ½ teaspoon tarragon
- 2 teaspoons lemon juice
- 1 cup spinach noodles -- cooked
PREPARATION
Cut two sheets of foil (12x18 inches). With rolling pin, flatten chicken breasts to 1/4-inch thickness. Arrange each piece of chicken on lower half of foil. Season with salt and pepper.
Top with mushroom slices and dot with margarine. Sprinkle with minced onion, celery salt and tarragon. Drizzle with lemon juice. Fold upper half of foil sheet over so top edge meets bottom. Seal all edges of foil with folds. Place on cookie sheet. Bake 18 minutes at 400 degrees. Serve over spinach noodles.
