Ingredients
- 6 to 8 chicken breasts, boned
- 1/4 cup shortening
- 1/4 cup onions, chopped
- 3 T. flour
- 2 cups chicken broth
- 1/4 cup sherry
- 1 t. dried tarragon
- 1 t. salt
- 1 t. pepper
- 1 1/2 cups sour cream
- 4 T. slivered almonds
Make it step by step
- 1. Brown chicken in shortening and remove.
- 2. Saute onions. Stir in flour.
- 3. Slowly add chicken broth and sherry. When liquid begins to simmer, return chicken to skillet.
- 4. Add tarragon, salt and pepper. Cook covered on low for about 45 minutes.
- 5. Stir in the sour cream and heat; do not boil.
- 6. Garnish with slivered almonds.
- Serve over rice and add a tossed salad, green vegetable and bread for a complete meal.
- Serves 6
- Source: Mrs. Susan B. Garrett
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.