Instructions: Heat oil in a large pan and saute garlic for 1 minute, add tarragon and tomatoes and stir for 2 - 3 minutes. Add chicken broth and salt and pepper. Heat thoroughly over medium heat for several minutes. Stir in sour cream and pour into bowls, garnish with tarragon sprigs and fresh ground pepper.

Chefs Notes: Use fat free chicken broth and light sour cream.

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