Total Time
25mins
Prep 10 mins
Cook 15 mins

Ingredients Nutrition

Directions

  1. Skin and bone chicken breast halves.
  2. Sauté chicken in butter in a large skillet over medium heat until browned and cooked through (about 8 minutes).
  3. Remove to a platter, cover and keep warm.
  4. In the same skillet, sauté onion until tender but not browned; add juice concentrate, tarragon, pepper and salt.
  5. Stir in the evaporated milk and cook, stirring constantly, until the mixture is slightly thickened.
  6. Spoon the sauce over the chicken.
  7. Garnish with a sprig of tarragon and a slice of lemon cut halfway through and twisted over the top.