1-2 lbs. boneless chicken breasts
3 tbsp. butter
1 c. strong chicken broth
1 tbsp. flour
1 tsp. sugar
1 tbsp. lemon juice
1 tsp. grated lemon rind
1/2 tsp. dried tarragon
1 c. sour cream
3-4 slices bacon, cooked and crumbled

Cut breasts into large cubes. Melt 2 tablespoons butter in large skillet and saute chicken cubes for about 5 minutes or until chicken begins to firm and color. Add chicken broth to pan and cook 5-10 minutes or until chicken is cooked through.

Meanwhile, melt remaining butter in small skillet, add flour and cook, stirring constantly until mixture browns nicely. Drain cooked chicken, reserving broth. Stir broth into flour mixture in skillet with sugar, lemon juice, rind and tarragon. Cook, stirring constantly, until mixture is hot and thickened. Stir in chicken cubes and sour cream. Heat through, but do not boil. Season to taste. Serve immediately, topped with bacon crumbs. Serve with rice or noodles. Serves 4-6.