4 boned and skinned chicken breast halves
Salt and pepper
1 stick butter
1 1/2 tbsp. minced scallion or shallot
2-4 tbsp. minced parsley
1/2 tsp. dried tarragon
1 lemon
1/2 c. flour, in a plate
Olive oil
1/2 c. dry white wine
1/2 c. chicken stock
1/2 c. heavy cream

1. Open out the boned and skinned breasts (lift inner flap of breast meat from center and fold it outward to extend breast meat). One at a time, pound breasts between 2 sheets of waxed paper, to flatten and enlarge them. Season top sides lightly with salt and pepper.

2. Beat 3/4 of the butter in a bowl until softened. Then beat in 1 tablespoon of minced shallot, 2 tablespoons parsley, and the tarragon. Remove zest from lemon with vegetable peeler; mince finely and add to butter. By droplets, beat in 1 tablespoon of lemon juice. Season to taste with salt and pepper.

3. Divide filing into 4 portions. Spread one over the top side of each pounded chicken breast. Roll up each breast from one of its short sides, making a tight neat package and pressing the meat in place with fingers as necessary. (May be prepared ahead, covered, and refrigerated.) Just before cooking, season lightly with salt and pepper, roll in flour, and shake off excess.

4. Use a heavy no-stick fry pan. Add 1 tablespoon of butter and 1 tablespoon of oil; heat. Add chicken and saute, turning several times, for 6-8 minutes until chicken is nicely browned and just springy rather than squashy to the touch. Remove chicken to a side dish. Add remaining minced shallot to the pan. Saute 1 minute, then pour in the wine and stock. Boil over high heat to reduce by half, and add the cream. Return chicken to pan and boil, basting the meat with the sauce until cream is slightly thick. Sprinkle in remaining parsley, baste again. Serve! (4 servings)