Stir in the cream until well combined ... To freeze, put cooled portions of the Lemon Chicken and sauce into freezer-proof containers. Cover tightly and freeze for up to 1 month.
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 ...
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.