Ingredients

Instructions

  1. Dry chicken well.
  2. Season chicken with salt, pepper, and thyme.
  3. In a large skillet, melt butter and olive oil and brown the chicken.
  4. Remove chicken and saute onions until almost caramelized, stirring occasionally, then add mushrooms and cook 3-4 minutes more.
  5. Add wine, Tarragon, season again with salt and pepper.
  6. Return chicken to pan and simmer, covered, 45 minutes or until done.
  7. Transfer chicken breasts to a warm platter.
  8. Boil pan juices 3 minutes.
  9. Remove from heat and cool a few minutes.
  10. Add sour cream and mix well.
  11. Cook until heated through, stirring constantly.
  12. *Do not allow the sauce to boil.
  13. Pour sauce over chicken, top with sliced green onions and serve immediately.