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.

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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.