From my long-lost treasure trove of recipes newly found, but this 1 identified the source. I used to get a RECIPE OF THE DAY E-mail from ContentMail & this was the recipe for 6/22/2001! They acknowledged Jo Ann S. who said "This is a favorite at my house when company is coming. Not only is it elegant, but it's easy to prepare and fool-proof. Since the alcohol burns off during cooking, it's also safe to feed to children." I happen to think Jo Ann is right. This sounds like it would be an easy-to-fix & elegant favorite at our table too. Enjoy!

Ingredients

4 serv.

boneless skinless chicken breasts↗4
flour↗1⁄2 cup
salt↗1⁄4 teaspoon
black pepper↗1⁄4 teaspoon
tarragon leaf (crushed)1⁄4 teaspoon
butter↗1⁄4 cup
apricot brandy↗1⁄2 cup
chicken broth↗3⁄4 cup
sour cream↗1⁄2 cup

Step-by-step instructions

1
Preheat a lrg skillet on low-heat & melt butter in it.
2
Meanwhile (in a shallow dish) sift together the flour, salt, pepper & tarragon. Add chicken (1 piece at a time) & dredge to coat.
3
Add the chicken to the skillet & cook for 10 min on ea side or till the chicken is browned.
4
Add the brandy & the chicken broth. Stir & then let simmer for 10 more min or till the chicken is fork-tender.
5
Remove the chicken from the pan & place on a warmed plate.
6
Add the sour cream to the skillet & stir to warm. Pour the warm sauce over the chicken & serve immediately.

Source: food.com

Original recipe ↗

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