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Quick, easy and creamy. Can be made even better by pan frying the chicken briefly to seal in juices.
1/2 cup sour cream
1/4 cup dry white wine
2 cloves garlic, crushed
2 tsp dried tarragon
4 boneless skinless chicken breasts
- Pre-heat oven to 350°F.
- Blend the sour cream, white wine, mustard (or garlic powder) and tarragon.
- Place chicken breasts in baking dish, top with the creamy mixture and bake for 30- 40 minutes or until chicken is golden brown.
- Serve with remaining sauce from the baking dish.
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