4 chicken breasts

1 c onion, chopped

2 cloves garlic,minced

1/3 c sour cream

1 lb mushrooms, sliced

1 Tbsp each olive oil and butter

3 Tbsp flour

1 c milk

¼ tsp nutmeg

salt and pepper

¼ c white wine

2 Tbsp lemon juice

2 tsp fresh tarragon, chopped

Rinse and pat dry chicken, brown in oil and butter, 4 minutes on each side, season with salt and pepper. Set aside. Cook mushrooms, onions in wine 5-10 minutes. Add garlic. Thicken with flour. Add milk and sour cream, stir until smooth. Return chicken to mushroom sauce with lemon juice, tarragon and nutmeg. Heat through. Serve over noodles.