Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Poultry

4 chicken breasts, no skin, no bone, R-T-C
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
1 medium onion — thinly sliced
1/2 teaspoon garlic powder
2 tablespoons flour
1 envelope instant chicken broth
1 cup boiling water
1/2 cup dry white wine
1 teaspoon tarragon leaf — crumbled
1 8 oz sour cream

Sprinkle chicken breasts with salt and pepper.

Melt butter in a large skillet. Add chicken and brown on all sides. Remove chicken and keep warm.

Add sliced onion and garlic powder to skillet; cook until onion is tender. Stir in flour and chicken broth. Gradually stir in boiling water and wine. Cook, stirring constantly, until sauce thickens and bubbles.

Lower heat; stir in tarragon; return chicken pieces to sauce. Baste chicken with the sauce; cover and simmer until chicken is tender, about 30 minutes.

Arrange chicken on warm serving dish or deep platter. Stir sour cream into sauce in skillet; taste; add salt and pepper, if needed. Blend thoroughly; heat but do not boil. Pour sauce over chicken.

Per Serving (excluding unknown items): 548 Calories; 30g Fat (51.2% calories from fat); 55g Protein; 8g Carbohydrate; 1g Dietary Fiber; 200mg Cholesterol; 810mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.

NOTES: From Family Circle

Serve with a sald, rice and green beans or broccoli.