Yield: 4 servings
|2 eaches||Whole broiler/fryer chicken breasts, boned and halved lengthwise|
|¼ teaspoon||Ground pepper|
|¼ teaspoon||Crushed tarragon leaves|
|⅓ cup||Apricot brandy, warmed|
|¾ cup||Chicken broth|
|½ cup||Sour cream|
In shallow dish, mix together flour, salt, pepper, and tarragon. Add chicken 1 piece at a time, dredging to coat. In a large frying pan, melt butter over medium heat. Cook chicken in butter, turning both sides, about 10 minutes or until brown on both sides. Add warm brandy, touch with lighted match to ignite. Stir in chicken broth, cover and simmer over low heat about 10 minutes or until fork tender.
remove chicken from frying pan and place on warm serving platter. Add sour cream to liquid in frying pan; stir until heated through. Pour sauce over chicken and serve.
Recipe by Rodney Scot of Marion, Iowa Submitted By STEWART HOPPER On 11-20-94