2 tbsp. vegetable oil
4 whole boneless chicken breasts
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. leaf basil, crumbled
1/2 tsp. leaf tarragon, crumbled
1/4 tsp. lemon pepper
1/4 c. butter
1 1/2 c. heavy cream
1 c. dry white wine
1/2 c. lemon juice
2 tsp. lemon rind
1 tbsp. sugar
1/2 tsp. salt
3 tbsp. cornstarch
Lemon slices
Cooked French style green beans

Preheat oven to 375 degrees. Pour oil into large casserole or baking dish. Turn chicken in oil to coat, rubbing all sides; arrange skin side up. Sprinkle with onion powder, garlic powder, basil, tarragon and lemon pepper. Bake for 30 minutes or until chicken is tender and browned on top.

Meanwhile, melt butter in medium-size heavy saucepan. Pour in heavy cream, 1/2 cup of the wine, the lemon juice, lemon rind, sugar, salt and pepper. Bring to boiling; boil for 15 minutes or until reduced by half. Dissolve cornstarch in the remaining 1/2 cup wine in small cup. Stir into sauce. Cook over low heat, stirring constantly, for about 5 minutes or until sauce thickens. Keep warm.

Overlap chicken breasts on warmed serving platter. Place lemon slices between chicken breasts. Pour some of the sauce over the chicken; pass the remainder. Serve with green beans.