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BRANDIED CHICKEN BREAST
- from chicken recipe
4 boned skinned chicken breast
1/3 c. flour
1/2 tsp. salt
Ground pepper
1/4 tsp. tarragon leaves
1/4 c. butter
1/3 c. apricot brandy
3/4 c. chicken broth
1/2 c. sour cream
Mix flour, salt, pepper, tarragon, dredge chicken in flour mixture. Melt
butter, fry chicken until browned. Add brandy, flame. Add broth, simmer
covered 10 minutes or until done. Add sour cream, warm and serve.
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