Ingredients

Instructions

  1. Preheat a lrg skillet on low-heat & melt butter in it.
  2. Meanwhile (in a shallow dish) sift together the flour, salt, pepper & tarragon. Add chicken (1 piece at a time) & dredge to coat.
  3. Add the chicken to the skillet & cook for 10 min on ea side or till the chicken is browned.
  4. Add the brandy & the chicken broth. Stir & then let simmer for 10 more min or till the chicken is fork-tender.
  5. Remove the chicken from the pan & place on a warmed plate.
  6. Add the sour cream to the skillet & stir to warm. Pour the warm sauce over the chicken & serve immediately.