1cupfull-fat, canned coconut milk (shake well before opening - can substitute heavy cream)
6ouncesnon-dairy sour cream(can substitute real sour cream, or Greek yogurt)
2poundschicken breasts(boneless, skinless)
cooked fettuccine noodles(optional)
2Tablespoonschopped Italian parsley(to garnish)
Heat oil in a large skillet or Dutch oven over medium heat. Add onions, garlic, and mushrooms. Saute until onions are soft, 3 - 5 minutes.
In the meantime, whisk together heated chicken broth, coconut milk, and 3 Tablespoons of flour in a small bowl. Set aside.
When onions are soft, stir in 3 Tablespoons of flour (will form a thick paste). Stir in chicken broth mixture, and bring to a boil, stirring occasionally. Sauce should begin to thicken.
Reduce heat and add wine, salt, pepper, nutmeg, and tarragon. Continue to simmer, stirring occasionally for 25 minutes.
Add the sour cream and continue to simmer for an additional 5 minutes.
Pound chicken between two pieces of plastic wrap to a uniform thickness with a rolling pin. Add to sauce mixture, cover and bake in a preheated 350 degree oven for 20 minutes. Alternatively, place chicken in a 13 x 9 baking dish and cover with sauce. Cover pan with aluminum foil and bake as listed.
Serve chicken over a bed of cooked fettuccine noodles. Pour sauce over chicken, sprinkle with Italian parsley, and serve.