1/2 C. sour cream
1/4 C. white wine
2 T. Dijon mustard
2 t. dried tarragon
4 boneless chicken breasts
salt and pepper to taste

Blend sour cream, wine, mustard and tarragon. Place the chicken breasts in a baking dish and season with salt and pepper. Cover with the sauce and bake for 30 - 40 minutes at 350 F. Chicken should be brown and juices will run clear when it’s done.