Ingredients:
1 lb boneless skinless chicken breasts
1/2 cup sour cream ( I use reduced-fat)
1/4 cup dry sherry
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
2 -3 teaspoons sugar, to taste
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
Pre-heat oven to 350 F.
Blend the sour cream, sherry, mustard, tarragon, sugar, salt and pepper.
Place chicken breasts in 13″ x 9″ baking dish and top with the creamy mixture.
Bake for 35-45 minutes or until chicken is golden brown.
Serve with sauce from the baking dish.
Servings: 4
Time preparation: 5 min.
Time total: 45 min.