Creamy Lemon Chicken
6 boneless skinless chicken breast halves
some salt and pepper and some flour
½ C dry white wine
½ C sour cream
2 T oil
2 T butter
1 green onion, sliced and diced
1 ½ T lemon juice, fresh
1 garlic clove, minced or pressed
2 tsp. sugar
1 ½ tsp. flour
¼ tsp. tarragon
Combine flour, sugar
and tarragon to the sour cream, mix thoroughly and set aside.
Place a breast between two
pieces of plastic wrap and pound down to about ¼ inch
thick. Repeat with each breast. Sprinkle each pounded breast with
s & p and dust lightly with flour.
In a frying pan large enough
to hold all 6 breasts in a single layer, heat oil and butter using
med/high heat. Cook chicken about 3-4 minutes on each side or until
they are no longer pink in the middle. If using a smaller fry
pan, do two or three at a time. Set aside and keep warm.
Reduce heat to medium and
add the onion, juice and wine. Scrape the pan to free browned
bits and mix with o, j and w. and bring to a low boil. Add the
sour cream mixture to the pan and stir until the sauce, again, begins
to boil.
Pour sauce over the chicken.
NOTE:
We like to double the sauce.
Also, the sauce is good over those small turkey
metballs (Costco or Sam's) on top of rice or noodles.