2 chicken breast halves
flour
1 tbsp. butter
1/2 c. dry white wine
1/4 c. chicken broth
1 rounded tsp. crushed, freeze dried green peppercorns (see note)
2 tbsp. chopped chives
1/2 c. sour cream
Cooked rice

Dust chicken with flour. In skillet, melt butter. Add chicken, skinside down and cook about 10 minutes, turning once, until browned. Remove chicken and drain fat from skillet. Pour in wine and scrape up any browned bits from skillet. Add chicken broth, peppercorns and chives. Simmer 5 minutes. Stir in sour cream. Add chicken. Cover and simmer over low heat until chicken is tender, 10 to 15 minutes. Do not allow mixture to come to boil. Serve over rice. Serves 2.

NOTE: Freeze dried green pepper corns are available in many supermarkets and most gourmet food stores. Green peppercorns packed in brine can be substituted.