Chicken In Tarragon Cream

• 1/2 c. sour cream
• 1/4 tsp. dry tarragon
• 2 tsp. sugar
• 1 tsp. cornstarch
• 2 whole chicken breasts (about 2 lb. total), boned, split and skinned
• 1 Tbsp. butter or margarine
• rice
• 1 Tbsp. salad oil
• 1/2 c. dry white wine
• 1 Tbsp. lemon juice
• 1 green onion (including top), thinly sliced
• 1 clove garlic, minced or pressed
• salt and pepper
• all-purpose flour

1. In a small bowl, stir together sour cream, tarragon, sugar and cornstarch. Set aside.
2. Sprinkle chicken breasts with salt and pepper. Dredge in flour, shaking off excess. Heat butter and oil in a wide frying pan over medium-high heat.
3. When fat sizzles, add chicken breasts and cook until golden (about 3 minutes on each side). Add wine, lemon juice, onion and garlic. Cover, heat and simmer until meat in thickest part is no longer pink when slashed (10 to 15 minutes).
4. Remove from heat.
5. Lift out chicken and arrange on platter. Stir sour cream mixture into pan juices. Return to low heat and cook, stirring until sauce bubbles and thickens slightly.
6. Pour over chicken and rice.
7. Makes 2 to 4 servings.

sour cream, tarragon, sugar, cornstarch, chicken breasts, butter, rice, salad oil, white wine, lemon juice, green onion, clove garlic, salt, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=306567 (may not work)