A delightful chicken dish infused with the sweet and tangy flavors of apricot brandy, perfect for a cozy dinner.
Heat a large skillet over low heat and melt the butter.
Use a non-stick skillet to prevent sticking and ensure even cooking.
In a shallow dish, combine the flour, salt, pepper, and tarragon.
Sift the flour to avoid lumps in the coating.
Dredge each chicken breast in the flour mixture to coat evenly.
Shake off excess flour to prevent a thick coating.
Place the coated chicken breasts in the skillet and cook for 10 minutes on each side until browned.
Cook on medium heat to achieve a golden crust without burning.
Add the apricot brandy and chicken broth to the skillet, stir, and simmer for 10 minutes.
Deglaze the skillet with the brandy to incorporate all the flavors.
Remove the chicken breasts from the skillet and place them on a serving plate.
Keep the chicken warm by covering it with foil.
Stir the sour cream into the skillet and warm it through.
Avoid boiling the sour cream to prevent curdling.
Pour the sauce over the chicken and serve immediately.
Garnish with fresh herbs for an elegant presentation.
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