Chicken Tarragon - cooking recipe

Ingredients

6 boneless chicken breasts
1 c. flour
3 Tbsp. butter
3 Tbsp. oil
1 c. chopped leeks
1/2 c. chopped carrots
1 1/2 c. white wine
2 tsp. chicken bouillon
1/2 tsp. tarragon
1/2 c. sour cream

Preparation

Dredge chicken in flour to coat completely.
Discard flour not used.
Melt butter and oil in frying pan.
Brown chicken on both sides and remove.
In the same pan, saute leeks and carrots.
Stir in wine.
Add bouillon and tarragon.
Return chicken to pan and cover.
Simmer for 30 minutes.
Turn chicken and cook uncovered for 15 minutes.
Remove chicken.
Stir in sour cream; heat and pour over chicken.