1 1/2 lbs. boned, skinned chicken breasts, halved
1 tsp. salt
1/2 tsp. freshly ground pepper
4 tbsp. butter
2 tbsp. minced green onion
1 tbsp. fresh lemon juice
1 c. whipping cream
1 tbsp. fresh tarragon leaves
Chopped parsley or green onions, for garnish
Paper-thin lemon slices, for garnish

Place chicken pieces between sheets of plastic wrap. With flat side of mallet, pound lightly. Sprinkle with salt and pepper. In a skillet, melt 1 tablespoon butter over medium-high heat. Add onion and just enough chicken to fill pan without crowding. Cook, turning once, until chicken is browned and done. Remove. Keep warm. Repeat steps until all chicken is cooked. Add lemon juicw to skillet. Scrape up brownings. Boil 1 to 2 minutes. Add juices collected from cooked chicken, cream and tarragon. Boil until thickened, 3 to 5 minutes. Reheat chicken to serving temperature. Remove chicken to serving platter. Spoon sauce over chicken. Garnish as desired.