Chicken In Tarragon Cream
|Sour cream||1⁄2 Cup (8 tbs)|
|Dry tarragon||1⁄4 Teaspoon|
|Whole chicken breasts||2 Pound, boned, split, and skinned (2 In Number)|
|All-purpose flour||2 Tablespoon|
|Salad oil||1 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Green onion with tops||1 , thinly sliced|
|Garlic||1 Clove (5 gm), minced / pressed|
In a small bowl, stir together sour cream, tarragon, sugar, and cornstarch; set aside.
Sprinkle chicken breasts with salt and pepper; dredge in flour, shaking off excess.
Heat butter and oil in a wide frying pan over medium-high heat.
When fat sizzles, add chicken breasts and cook until golden (about 3 minutes on each side).
Add wine, lemon juice, onion, and garlic.
Cover, reduce heat, and simmer until meat in thickest part is no longer pink when slashed (10 to 15 minutes).
Remove from heat; lift out chicken and arrange on a platter.
Stir sour cream mixture into pan juices.
Return to low heat and cook, stirring, until sauce bubbles and thickens slightly.
Pour over chicken