Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea Whole broiler/fryer chicken 1/4 ts Crushed tarragon leaves
-breasts, boned and halved 1/4 c Butter
-lengthwise 1/3 c Apricot brandy, warmed
1/3 c Flour 3/4 c Chicken broth
1/2 ts Salt 1/2 c Sour cream
1/4 ts Ground pepper

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

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