Chicken In Lemon Cream

• 3 whole chicken breasts, split (about 2.5 pounds)
• salt and pepper
• 1 12 teaspoons all-purpose flour
• 2 tablespoons salad oil
• 2 tablespoons butter
• minced garlic
• 1 12 teaspoons thinly sliced green onions
• 1 12 teaspoons lemon juice
• 12 cup dry white wine
• 2 teaspoons sugar
• 14 teaspoon tarragon leaf, crushed
• 12 cup sour cream

1. Remove bones and skin from chicken breasts.
2. Pound each half between waxed paper to 1/4 inch thickness.
3. Sprinkle with salt and pepper and dredge with flour, shaking off excess.
4. Heat the oil and butter in a frying pan over medium high heat.
5. Add 3 pieces of chicken at a time.
6. Brown for 3 minutes per side.
7. Keep warm.
8. To pan drippings, add the garlic, onion, lemon juice, and wine.
9. Cook, stirring up the browned bits until mixture boils.
10. Remove from heat.
11. Stir in 1& 1/2 teaspoons flour, sugar and tarragon mixture into the sour cream; stir in wine mixture.
12. Cook, stirring until sauce comes to a gentle boil.
13. Pour sauce over chicken.

chicken breasts, salt, flour, salad oil, butter, garlic, green onions, lemon juice, white wine, sugar, tarragon leaf, sour cream

Taken from www.food.com/recipe/chicken-in-lemon-cream-49117 (may not work)