3 whole chicken breasts (boneless & skinless)
3 tbsp. butter
1 tbsp. flour
3/4 tsp. salt
1 tsp. dried tarragon leaves
1 c. chicken bouillon
3 thin lemon slices, halved
1 tsp. finely chopped parsley (fresh or dried)

Cut chicken into large cubes. Combine all dry ingredients. Melt butter in large skillet over high heat. Add chicken, sprinkle dry ingredients over chicken. Cook, stirring constantly until lightly browned. Add bouillon and lemon, stir to loosen any browned particles. Simmer 2 to 3 minutes, if it needs thickening, use cornstarch dissolved in cold water, simmer to desired thickness.