2 lb. boneless chicken
Salt and pepper
1/2 c. butter
4 tbsp. flour
2 tbsp. chopped onion
4 tsp. lemon juice
4 tsp. dried tarragon
2 c. milk
1 c. chicken stock

Sprinkle chicken with salt and pepper. Pound chicken to 1/4 inch thickeness. Melt butter in pan. Saute chicken until almost done. Remove chicken from pan and set aside. Add onion to pan and saute until tender. Stir in flour. Stir in chicken stock and milk slowly. Bring to boil and thicken. Add tarragon and lemon juice. Add chicken back to pan. Put cover on and cook on low heat for 20 minutes. Serve over wild rice. Makes 6 servings.