To make the simple sauce, reduce the pan juices and enrich them withcream; flavor with lemon peel.
2 tablespoons butter or margarine 2whole chicken breasts (1 to 1-1/4 lb. each), split, boned, and skinned1/4 cup chopped shallots or onion 1 cup regular-strength chicken broth 1teaspoon dry tarragon 1/2 cup whipping cream 1/4 teaspoon grated lemonpeel 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. Addshallots, broth, and tarragon; cover and simmer until chicken is nolonger pink in thickest part (cut to test), 7 to 9 minutes. Lift outchicken with a slotted spoon and place on a warm platter; keep warm. Boil pan juices, uncovered, until reduced to 1/2 cup. Add creamand any accumulated juices from chicken.
Boil, uncovered, until sauceis reduced to 3/4 cup. Stir in lemon peel and juice. Pour sauce aroundchicken.
Garnish with lemon slices. Serves 4.
