1 skinless, boneless chicken breast, halved
4 tbsp. lemon juice
1/4 lb. fresh mushrooms, sliced (optional)
Fresh tarragon (optional)

Place lemon juice and chicken in a small Teflon skillet with tight fitting lid. Be sure juice is under chicken. Baste top. Poach gently on medium low heat. Turn after 7 to 10 minutes and add mushrooms, if desired. Poach until done (additional 7 to 10 minutes). Do not overcook! Do not burn! NOTE: The mushrooms will also be very lemon tasting. Sprinkle with fresh tarragon. Add salt and pepper to taste.

Serves 2.