Ingredients
-
4
-
8 - 12
-
1/2
-
1
-
4
-
4
-
3
-
2
-
1
-
1
-
1 1/2
-
4
-
-
-
Directions
Tarragon Chicken With Sour Cream, Another one from The Philadelphia Orchestra Cook Book This would probably work well with boneless chicken breasts also , Really tasty and flavor packed!! Loved the recipe, easy to prepare Only changes I made was instead of the tomato paste (I was out) I put in some chopped tomatoes (1/2 cup) and used half the amount of sour cream (again all I had on hand) but did not miss the rest Will keep the recipe and use again , Really tasty and flavor packed!! Loved the recipe, easy to prepare Only changes I made was instead of the tomato paste (I was out) I put in some chopped tomatoes (1/2 cup) and used half the amount of sour cream (again all I had on hand) but did not miss the rest Will keep the recipe and use again
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Steps
|
1
Done
|
Heat Butter in Large Fry Pan Over Medium High Heat. |
|
2
Done
|
Brown Chicken Pieces on All Sides and Remove from Pan and Keep Warm. |
|
3
Done
|
Add Onion and Garlic to Pan and Cook Until Tender. |
|
4
Done
|
Stir in Tomato Paste and Flour. |
|
5
Done
|
Slowly Add Chicken Stock and Stir. Bring to a Boil While Stirring Until Mixture Thickens. |
|
6
Done
|
Return Chicken to Pan. |
|
7
Done
|
Add Salt, Pepper and Tarragon. |
|
8
Done
|
Cover and Simmer Gently 45 Minutes. |
|
9
Done
|
Remove Chicken to Warm Platter. |
|
10
Done
|
Gradually Add Sour Cream to Sauce and Heat Gently. |
|
11
Done
|
Pour Sauce Over Chicken and Sprinkle With Parmesan. |
|
12
Done
|
Serve With Rice. |
