Lime-Tarragon Chicken

This is a zesty and delicious variation on the old standard, baked chicken. It's enlivened by the citrus flavors and liberal amounts of fresh tarragon. Well worth the slight extra effort compared to just throwing the chicken in the oven. (You wouldn't ever do that anyway, would you?)

4 tbl butter, softened
zest of 1 lime
juice of 1 lime and 1 lemon
4 chicken breast halves, skinless and boneless
1 tbl chopped fresh tarragon
salt and pepper to taste
1 tbl white wine or water
2/3 cup sour cream
lime sections for garnish
sprigs of fresh tarragon for garnish

Put the butter into a bowl and beat in the lime zest. Make 3-4 diagonal cuts in each chicken breast with a sharp knife. Spread the top of each breast with one-quarter of the lime butter.

Put the chicken breasts into a roasting pan. Sprinkle with the lime juice, tarragon, and salt and pepper to taste and bake at 400F for 20 minutes, or until juices run clear and the chicken is cooked through.

Transfer the chicken breasts to warmed serving plates and keep warm.

Put the pan on top of the stove. Add the measured wine or water to the cooking juices, stirring to dissolve any browned bits, and bring to a boil, stirring. Cook, stirring, for 1-2 minutes. Stir in the sour cream and heat gently until warmed through.

Serve the chicken with the sauce, and garnish each with the lime sections and fresh tarragon.

Courtesy of Virtuous Recipes chicken collection.