Add oats, beaten eggs and flour (salted & peppered) in three different flat shallow dishes. Dip chicken into flour, then beaten eggs and finally into oats creating an equable crust.
Place chicken on an oven pan and bake for 25 – 30 minutes or until chicken is cooked through and oat coating is golden brown.
While chicken is baking, boil the broth in a small pot. Lower the heat and let it simmer until half is left. Add the sour cream or yogurt and let it boil again. Cut the tarragon and add it to the broth, seasoning with salt as much as we want. We can leave the tarragon in the sauce or otherwise remove it.
