4 chicken breasts
1 med. onion, finely chopped
1 clove garlic, finely chopped
1 c. frozen or fresh green peas
1 c. chicken broth
3/4 c. sour cream
1 tbsp. white wine
1 tsp. tarragon - fresh if possible
Salt, pepper to taste
1 tbsp. soy sauce and 1 tbsp. olive oil (mixed together)

Marinate chicken breasts in the soy sauce and olive oil mixture for 1/2 hour. Dredge in flour. Brown both sides in 3 tablespoons olive oil (3-5 minutes each side). Remove and slice the breasts into 1 inch strips; set aside.

Saute the garlic and onions until soft and slightly brown (golden). Add the chicken broth, tarragon, salt, pepper and simmer (covered) for 5-7 minutes. Add peas and simmer another 8-7 minutes. Add sour cream and chicken strips. Add 1 tablespoons white wine or sherry if desired. Cook over medium heat about 10 minutes. Serve spooned over brown rice. Serves 4.