A tasty way to prepare chicken breasts. Serve with rice or potatoes.
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Preheat oven to 375 degrees F.
Whisk broth and 2 teaspoons flour in a small bowl until smooth. Set aside.
Place the remaining 1/4 cup flour in a shallow dish.
Sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off excess flour.
Heat oil in a large skillet over medium heat.
Add the chicken and cook until golden brown 3-4 minutes per side, adjusting heat as needed to prevent scorching.
Transfer to a plate and cover to keep warm.
Add shallot, wine and the reserved broth mixture to the pan; cook over medium heat, stirring until thickened, about 2 minutes.
Reduce heat to medium-low stir in sour cream, tarragon, lemon juice until combined.
Return the chicken to the pan and turn to coat with the sauce.
Transfer the chicken to an oven proof baking dish and pour the sauce on.
Sprinkle cheese on top of each piece of chicken.
Cover the dish with aluminum foil and place into the preheated oven.
Continue cooking until for 30 minutes or until the chicken is cooked through and no longer pink.
Remove the tin foil and bake another 5 minutes or until the cheese has browned.
*Optional, sprinkle chopped green spring onions on each piece when you serve.