2 (2 lb.) broilers, quartered
1/2 c. flour with salt and pepper
1/2 c. butter
1 tbsp. each dried tarragon, rosemary
1 tbsp. each chopped parsley, chives
2 shallots or scallion, minced
1/2 c. chicken bouillon
2 tbsp. each lime and lemon juice
1 lime, sliced

Dredge chicken with seasoned flour. Arrange in buttered 4-quart casserole. Melt butter; add 1/2 the herbs, shallots and pan juices and pour a little over chicken. Bake covered at 325 degrees for 1 hour, basting with butter sauce every 15 minutes. Uncover and bake at 400 degrees for 20 minutes. Garnish with lime slices; sprinkle with remaining herbs. Serves 4. I use chicken breasts. Works as well.