2 whole chicken breasts, halved
2 c. water
1/2 tsp. tarragon
1/2 tsp. thyme
1/4 tsp. salt
1 bay leaf
6 peppercorns
6 carrots, cut in 1 1/2 inch pieces
Lemon-Parsley Sauce (recipe follows)

In large saucepan, place chicken and add water, tarragon, thyme, salt, bay leaf and peppercorns. Cook, covered, over medium high heat until liquid boils. Reduce heat and simmer 20 minutes. Add carrots. Simmer, covered 20 minutes more or until chicken and carrots are fork tender. Remove chicken and vegetables to platter; keep warm. Strain stock and reserve 1 1/2 cups. Spoon Lemon-Parsley sauce over chicken and carrots. Make 4 servings.

LEMON-PARSLEY SAUCE:

In a small bowl mix: 1/4 c. water

Set aside.

In saucepan, place: 2 tbsp. lemon juice 1/4 tsp. grated lemon peel

Stir in cornstarch mixture. Cook over medium high heat until mixture boils and thickens. Stir in 2 tablespoons chopped parsley. Makes about 1 3/4 cups.