In a mixing bowl, combine flour, salt, pepper, and dried tarragon leaves.

Dredge each chicken breast in the flour mixture, shaking off any excess.

In a large skillet, melt butter over medium heat.

Add the chicken breasts and cook until browned on both sides, about 4-5 minutes per side.

Carefully add the apricot brandy to the skillet and ignite with a long match or lighter to flambe the chicken.

Allow the flames to die down naturally.

Once the flames have subsided, add the chicken broth to the skillet.

Cover and simmer for 10 minutes or until the chicken is cooked through.

Remove the chicken from the skillet and keep warm.

Stir the sour cream into the skillet, warming it through and incorporating it into the sauce.

Serve the chicken breasts topped with the brandied sauce.