3 whole chicken breasts
3 tbsp. butter
1 tsp. flour
1 tsp. salt
1 tsp. dried leaf tarragon
1/2 c. chicken broth
3 thin lemon slices, halved
1 tsp. parsley

Bone and skin chicken, cut in half, cut each piece into 10 or 12 strips. Melt butter in large skillet. Add chicken, sprinkle with flour, salt and tarragon. Cook and stir 5 minutes. Add broth and lemon; stir. Cover and cook 2 to 3 minutes over low heat. Serve over rice.