Chicken thighs or breasts 1/2 teaspoon salt 1/16 teaspoon pepper 1/2 teaspoon tarragon 1/3 cup apricot brandy 3/4 cup chicken bouillon 1/2 cup sour cream
Brown chicken in flour with salt, pepper and tarragon. Warm brandy. Add brandy to chicken and light fumes with match, stirring over chicken until flames die down. Add bouillon and cook, covered, 20 to 30 minutes until chicken is tender.
Remove chicken and stir sour cream into drippings to make a sauce. Heat through. Place chicken over cooked noodles or rice. Spoon sauce over chicken. Serve.