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.