4 boned and skinned chicken breasts
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon tarragon leaves
1/4 cup butter
1/3 cup apricot brandy
3/4 cup chicken broth
1/2 cup sour cream
Mix flour, salt, pepper, tarragon, dredge chicken in flour mixture.
Melt butter, and fry chicken until browned. Add brandy, then flame. Add broth, and simmer covered 10 minutes or until done.
Add sour cream, warm through and serve.