4 whole broiler-fryer chicken breasts, boned and skinned
1/3 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. tarragon leaves, crushed
1/4 c. butter
1/3 c. apricot brandy, warmed
3/4 c. chicken broth
1/3 c. sour cream

Mix flour, salt, pepper, and tarragon leaves. Flour chicken, fry in butter over medium heat about 10 minutes until browned, turning once. Add brandy. Touch with lighted match. Stir in broth, cover. Cook until tender, another 10 minutes or more. Remove chicken. Add sour cream. Stir. Pour over chicken on warmed platter.