4 whole boneless fryer breasts
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon tarragon leaves, crushed
1/4 cup butter
1/2 cup apricot brandy
3/4 cup chicken broth
1/2 cup sour cream
Preheat a large skillet over low heat and melt the butter in it.
Meanwhile, in a shallow dish, sift together the flour, salt, pepper and tarragon. Add the chicken, one piece at a time, and dredge to coat. Add the chicken to the skillet and cook for 10 minutes on each side or until the chicken is browned.
Add brandy and chicken broth. Stir and then let simmer for 10 more minutes or until the chicken is fork-tender. Remove the chicken to a warm platter.
Add the sour cream to the skillet and stir to warm. Pour the warm sauce over the chicken and serve immediately.
Yields 4 servings