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Tarragon Chicken Skillet

Created by Chef shapeweaver on October 14, 2014

16 ounces chicken breast halves (four 4-ounce breasts, pounded to 1/2 inch for even cooking)
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 teaspoon lemon-pepper seasoning, or to taste
1 teaspoon dried tarragon, or to taste

Step 1: Preheat oven to 170 degrees.
Step 2: Season each piece of chicken on both sides with desired amounts of salt,pepper,and lemon pepper seasoning.
Step 3: In a large skillet over medium heat,melt butter and cook 2 pieces at a time until browned and no longer pink.
Step 4: Remove to an oven safe plate and place in oven to keep warm.
Step 5: In the same skillet,cook onions until tender.
Step 6: Then add milk,soup,lemon juice,and tarragon to the onions mixing well.
Step 7: Bring to a boil.
Step 8: And pour sauce over chicken & rice.