1 c. heavy cream
2 tsp. distilled white vinegar
2 chicken breast halves, halved and skinned
1/2 c. finely chopped green pepper
1/3 c. finely chopped onion
1 tbsp. finely chopped parsley
1 tsp. lemon juice
1/2 tsp. tarragon
1/4 tsp. sage
Dash of pepper
Fresh tarragon for garnish, optional

Preheat oven to 375 degrees. In a small bowl, stir together cream and vinegar; let stand 5 minutes. Arrange chicken breasts in a 9x9 inch square baking dish. Stir green pepper, onion, parsley, lemon juice, tarragon, sage and pepper into cream mixture. Pour over chicken. Bake, uncovered, 1 hour or until chicken is fork tender. Garnish with tarragon, if desired.

Preparation time: 15 minutes.

Total time: 1 hour, 15 minutes. Serves 4.