1 lb. chicken or turkey breasts (most market days carry these)
Salt and pepper
1/4 c. all-purpose flour
2 tbsp. plus 1 tsp. butter (divided)
6 oz. mushrooms, cut into quarters
1 c. frozen whole sm. onions
3/4 c. condensed chicken broth (can is o.k.)
8 oz. container sour cream - 1/4 c. brandy
1 tsp. dried tarragon
Fresh parsley or tarragon to garnish

Season cutlets with salt and pepper to taste. Cover with flour.

In large skillet, over medium heat brown cutlets in 1 tbsp. butter until cooked through, about 2-3 minutes. Place on dish when finished.

In same skillet over medium heat saute mushrooms and onions in 1 tsp. butter about 5 minutes. Increase heat to high. Add chicken broth and brandy. Boil until liquid is syrupy, about 8 minutes. Stir in sour cream and tarragon until well mixed. Pour over cutlets.

Make side of spinach or plain noodles, cook according to package, add 2 tbsp. butter to noodles. Enjoy!