A family favorite. I add the tarragon only if I have it; it's not essential.

Ingredients

• 4 whole skinless boneless chicken breast halves
• 1 Tbsp olive oil, extra virgin
• 2 whole lemons
• 1/2 stick margarine
• 3 cups mushrooms, chopped
• 2 14-oz cans chicken broth
• 2 Tbsp flour
• 1 tsp tarragon
• parsley, optional
• ground pepper, optional
• salt, optional

Directions

1. Coat chicken with olive oil and squeeze the juice of one lemon over them. Season with salt and pepper and place 1-2 slices of lemon on each breast.
2. Bake in 350* oven for approximately 30-40 minutes or until juices run clear.
3. While chicken is baking, melt half a stick of butter in a medium skillet. Add 3 cups of chopped mushrooms and one teaspoon of tarragon. Lightly saute until the mushrooms are tender and golden brown in color, about 6 min.
4. Stir flour completely into the mushroom mixture. Slowly add chicken broth and continue stirring, gradually increase heat. Gently boil until mixture reduces to form a thick, creamy sauce. Approximately 10 min.
5. Add juice from half a lemon into sauce.
6. Spoon sauce over breast and garnish with a sprig of parsley.

This recipe was submitted by coccinelle on August 31, 2005.