2 chicken breast halves, skinned and boned
1/4 c. cooking oil
1/3 c. flour
1/2 tsp. salt
1 tbsp. dried tarragon
1/2 c. milk
1/2 c. water
1 tsp. chicken bouillon granules
1 tsp. lemon juice

Pound chicken breasts between plastic wrap to flatten slightly, then cut into 1 inch pieces. Combine flour, salt and tarragon. Roll chicken pieces in flour mixture and brown in hot oil. Remove chicken from pan. Blend some of the flour mixture into pan drippings. Reduce heat. Combine milk, water and bouillon granules, and stir into pan. Cook and stir until thickened and bubbly. Add lemon juice. Return chicken to pan and heat through. Serve over rice. 2 to 3 servings.