4 boneless chicken breasts, cut in half
2 tbsp. oil
1 tbsp. butter
1 med. onion, sliced
1 tsp. dried tarragon
1/2 tsp. dried thyme
1/2 c. dry white wine
Salt and pepper

In large skillet, heat oil and butter. Add onion, tarragon, thyme. Cook until tender. Add chicken breast in a single layer, sauteing 15 minutes, turning once. Add your wine, salt, and pepper. Mix well. Cover and cook over low heat, 15 minutes.

SAUCE;
1 tbsp. butter
1 tbsp. flour
3/4 c. dry white wine
1/2 can condensed chicken broth
1/2 c. sour cream
1/2 c. grated Parmesan cheese
1 tbsp. mustard
Salt and pepper
Chopped parsley

In medium saucepan, melt butter; remove from heat. Stir in flour. Gradually stir in wine and chicken broth until boiling. Add cheese, mustard, salt, and pepper. Cook 5 minutes. Remove from heat. Arrange chicken breasts in a shallow baking dish. Spoon sauce over all. Run under broiler to heat through and brown, about 5 minutes. Sprinkle with parsley.