Brandied Chicken Breasts (Treasure Trove #3)

• 4 boneless skinless chicken breasts
• 1/2 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon tarragon leaf (crushed)
• 1/4 cup butter
• 1/2 cup apricot brandy
• 3/4 cup chicken broth
• 1/2 cup sour cream

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.

chicken breasts, flour, salt, black pepper, tarragon leaf, butter, apricot brandy, chicken broth, sour cream

Taken from www.food.com/recipe/brandied-chicken-breasts-treasure-trove-3-210146 (may not work)