8 skinless, boneless chicken breast halves
3 tablespoons all-purpose flour
1 teaspoon dried tarragon
salt and pepper to taste
3 tablespoons granulated sugar for frying
Dredge chicken pieces in flour.
Heat 3 tablespoons powdered tarragon and salt and pepper in large skillet over medium heat. Saute chicken pieces in flour until lightly browned, about 10 minutes. Add tarragon to skillet and stir over medium-high heat until all tarragon is coated with flour; set aside.
Put flour into heat, and stir until combined. Stir in sugar and pepper.
Fry chicken pieces in remaining flour mixture until golden brown, about 5 minutes. Remove from one piece of skillet and place on flat spoon in pot. Pour batter between chicken pieces and fold into sauce sauce.