BRANDIED CHICKEN
BREAST
4
boned & skinned chicken breast 1/3 c. flour
1/2 tsp. salt Ground
pepper
1/4 tsp. tarragon
leaves 1/4 c. butter
1/3 c. apricot brandy 3/4 c. chicken broth 1/2 c. sour
cream
Mix flour, salt, pepper,
tarragon, dredge chicken in flour mixture. Melt butter, fry chicken until
browned. Add brandy, flame. Add broth, simmer covered 10 minutes or until done.
Add sour cream, warm and serve.
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