-
1
Combine lemon juice and cream in a small bowl.
-
2
Season with 1/4 teaspoon salt.
-
3
Mash 1 teaspoon flour and 1 teaspoon butter in another small bowl until a paste forms.
-
4
Set both bowls aside.
-
5
Dry chicken thoroughly with paper towels.
-
6
Season with the remaining 1/4 teaspoon salt and white pepper.
-
7
Dredge lightly in the remaining 1/2 cup flour, shaking off any excess.
-
8
(Discard leftover flour.
-
9
).
-
10
Heat the remaining 1 tablespoon butter and oil in a 12-inch cast-iron skillet over medium-high heat.
-
11
Add the chickendo not crowd the pan.
-
12
Cook, turning once, until nicely browned on both sides, about 10 minutes total.
-
13
Add 1/2 cup broth, reduce the heat and cover.
-
14
Simmer until the chicken is cooked through, 4 to 6 minutes.
-
15
(Check to make sure the pan juices dont run dry.
-
16
If necessary, add more broth, a tablespoonful at a time, to prevent scorching.)
-
17
Transfer the chicken to a clean cutting board and tent with foil.
-
18
Add the remaining 1/2 cup broth to the pan and bring to a boil over high heat.
-
19
Cook until reduced to about 1/4 cup, 2 to 4 minutes.
-
20
Reduce heat to medium, add the reserved lemon cream and bring to a simmer.
-
21
Gradually whisk in the reserved butter-flour paste, a few bits at a time, until the sauce coats the spoon, 1 to 2 minutes.
-
22
Stir in peas.
-
23
Reduce the heat to low and return the chicken to the pan along with tarragon (or dill).
-
24
Turn to coat with the sauce and cook until heated through, 1 to 2 minutes.
-
25
Slice the chicken and serve with the sauce, garnished with sprigs of tarragon (or dill), if desired.
