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Ingredients

•   Juice of 1 lemon
• 1/3 cup  heavy cream
• 1/2 teaspoon  kosher salt, divided
• 1 teaspoon plus 1/2 cup  all-purpose flour, divided
• 1 teaspoon plus 1 tablespoon  butter, divided
• 3   large boneless, skinless chicken breasts, (about 1 1/2 pounds), trimmed
• 1/4 teaspoon  ground white pepper
• 1 teaspoon  peanut or canola oil
• 1 cup  reduced-sodium chicken broth, divided, plus more as needed
• 1/2 cup  frozen peas, thawed
• 3 tablespoons  finely minced fresh tarragon, or dill, plus sprigs for garnish

Description

A Touch Of Lemon-tarragon Cream Elevates Simply Sauteed Chicken Breasts. Serve Accompanied By Whole-wheat Egg Noodles, Rice Pilaf Or Parslied Boiled New Potatoes.

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