To make the simple sauce, reduce the pan juices and enrich them with
cream; flavor with lemon peel. 2 tablespoons butter or margarine 2
whole chicken breasts (1 to 1-1/4 lb. each), split, boned, and skinned
1/4 cup chopped shallots or onion 1 cup regular-strength chicken broth 1
teaspoon dry tarragon 1/2 cup whipping cream 1/4 teaspoon grated lemon
peel 2 teaspoons lemon juice Thin lemon slices
In a 12- to 14-inch frying pan, melt butter over medium-high heat.
Add chicken and cook unti browned on both sides, about 5 minutes. Add
shallots, broth, and tarragon; cover and simmer until chicken is no
longer pink in thickest part (cut to test), 7 to 9 minutes. Lift out
chicken with a slotted spoon and place on a warm platter; keep warm.
Boil pan juices, uncovered, until reduced to 1/2 cup. Add cream
and any accumulated juices from chicken. Boil, uncovered, until sauce
is reduced to 3/4 cup. Stir in lemon peel and juice. Pour sauce around
chicken. Garnish with lemon slices. Serves 4.