chicken tarragon in sour cream sauce

2 cups water
1 cup dry white wine
1 teaspoon dried tarragon leaves
1 package Knorr vegetable soup mix
2 whole chicken breasts, halved, skinned and boned
2 cups noodles, cooked and drained
1 cup sour cream

In large skillet bring first three ingredients to boil over medium-high heat. Stir in soup mix, boil five minutes. Add chicken; reduce heat. Cover and simmer 10-12 minutes or until chicken is tender. Arrange noodles in heated serving dish. With slotted spoon, remove chicken and vegetables. Arrange over noodles. Cover, keep warm. Boil pan liquid rapidly over high heat 10 minutes or until reduced to about 1/2 cup. Reduce heat to low. Stir in sour cream. Stirring constantly, cook 3-4 minutes or until heated (do not boil). Spoon over chicken and noodles. From the Knorr Recipe Collection.

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