For the creamy tarragon sauce, deglaze the pan used for cooking the chicken with the wine ... then stir in the cream, tarragon and lemon juice. Season, to taste, with salt and freshly ground ...
Pour in the chicken stock, turn up the heat and stir constantly until simmering. Add the cream and gently simmer until the sauce until it has a syrupy consistency. Add the lemon juice and tarragon.
covered with a lemon sauce and served at room temperature. That doesn’t sound great but there are some lovely elements. Stuff the chicken, roast it and serve it hot with a warm parsley sauce.