Lemon Pepper-Tarragon Chicken With Sour Cream, Mushroom and Wine

• boneless skinless chicken breasts↗8
• cream of mushroom soup1 can

  10 ounce

• sour cream↗1 container

  8 ounce

• dry white wine↗1 cup
• garlic salt1 teaspoon
• sliced mushrooms (fresh)1 carton

  16 ounce

• dried tarragon, chopped1⁄2 teaspoon

  chopped

• lemon pepper1 dash
• white rice (already prepared)↗4 cups

Step-by-step instructions

1. 1

   Preheat oven to 350. Place chicken breasts in baking dish and sprinkle with lemon pepper and tarragon.

2. 2

   In medium bowl, combine mushroom soup, mushrooms, garlic salt and wine and pour over chicken breasts. Bake in oven for 30-45 minutes.

3. 3

   Remove chicken breasts onto warming dish and pour the pan drippings into medium saucepan. Add sour cream to pan drippings, stir and heat until warm.

4. 4

   To serve, place a chicken breast over white rice and ladle sour cream, wine and mushroom sauce over all.