Brandied chicken breasts

4 servings

Ingredients

Quantity Ingredient
2 eaches Whole broiler/fryer chicken breasts, boned and halved lengthwise
⅓ cup Flour
½ teaspoon Salt
¼ teaspoon Ground pepper
¼ teaspoon Crushed tarragon leaves
¼ cup Butter
⅓ cup Apricot brandy, warmed
¾ cup Chicken broth
½ cup Sour cream

Directions

In shallow dish, mix together flour, salt, pepper, and tarragon. Add chicken 1 piece at a time, dredging to coat. In a large frying pan, melt butter over medium heat. Cook chicken in butter, turning both sides, about 10 minutes or until brown on both sides. Add warm brandy, touch with lighted match to ignite. Stir in chicken broth, cover and simmer over low heat about 10 minutes or until fork tender.

remove chicken from frying pan and place on warm serving platter. Add sour cream to liquid in frying pan; stir until heated through. Pour sauce over chicken and serve.

Recipe by Rodney Scot of Marion, Iowa Submitted By STEWART HOPPER On 11-20-94

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