1 plum tomato for garnish (optional)
2 1/2 tsp. chopped fresh tarragon leaves & sprigs for optional garnish or 3/4 c. dried tarragon
3 tbsp. butter
4 slices Italian bread
4 lg. boneless chicken breasts
1/2 sm. onion
1 1/2 c. chicken stock
3/4 c. heavy cream
Salt and pepper
2 tsp. cornstarch
1 tbsp. cold water

Peel, seed and dice tomato. Chop tarragon leaves.

Heat 1 1/2 tablespoons of butter in large frying pan over medium heat. Fry bread until golden on each side, about 5 minutes total. Add remaining 1 1/2 tablespoons butter when turning bread. Recipe can be made to this point a few hours ahead.

Cooking and serving: In frying pan with lid, combine chicken, onion, stock and tarragon. Bring to simmer over low heat and cook covered until just cooked through, about 8 minutes total. Remove chicken from pan. Bring stock to boil over high heat and reduce to 1/3, about 5 minutes. Add the cream and season to taste with salt and pepper. Remove and discard the onion.

Dissolve the cornstarch in one tablespoon cold water and gradually whisk into sauce.

Return chicken to the sauce to coat and just heat through. Put croutons on warm plates. Top with chicken and sauce. Garnish with tomato and tarragon.