Instructions: Mix together flour, salt and pepper, and lightly coat the chicken breasts. In a cold, non stick skillet, over medium high heat, saute breasts in olive oil - DO NOT BROWN!! Remove from pan, add wine and deglaze pan. Add garlic and shallots, reduce mixture until almost caramelized (will get real thick). Add cream and continue to cook until it thickens again. Stir in sour cream and scallions, heat thoroughly, blending well. Serve over garlic potatoes.

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