1/3 c. flour
3/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. tarragon, finely crushed
3 chicken breasts
2 tbsp. butter
1/4 c. peach brandy
1 c. (2 cubes) chicken bouillon
1/2 c. sour cream
3 chicken breasts, boned and skinned

Mix flour, salt, pepper, and tarragon. Cut chicken in lengthwise pieces. Dredge chicken with seasoned flour. Melt butter in electric skillet at 325 degrees. Saute chicken until golden brown on both sides. Add peach brandy and ignite. Stir in bouillon.

Cover and lower heat to 225 degrees or simmer 15-20 minutes or until chicken is tender. Remove chicken. Stir sour cream slowly into sauce until heated. Spoon over chicken.