Ingredients

Juice of 1 lemon
1/3 cup heavy cream
1/2 teaspoon kosher salt, divided
1 teaspoon plus 1/2 cup all-purpose flour, divided
1 teaspoon plus 1 tablespoon butter, divided
3 large boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed
1/4 teaspoon ground white pepper
1 teaspoon peanut or canola oil
1 cup reduced-sodium chicken broth, divided, plus more as needed
1/2 cup frozen peas, thawed
3 tablespoons finely minced fresh tarragon or dill, plus sprigs for

garnish

Directions

Combine lemon juice and cream in a small bowl. Season
with 1/4 teaspoon salt. Mash 1 teaspoon flour and 1 teaspoon butter in another small bowl
until a paste forms. Set both bowls aside.

Dry chicken thoroughly with paper towels. Season with the remaining 1/4 teaspoon salt and
white pepper. Dredge lightly in the remaining 1/2 cup flour, shaking off any excess.
(Discard leftover flour.)

Heat the remaining 1 tablespoon butter and oil in a 12-inch cast-iron skillet over
medium-high heat. Add the chicken—do not crowd the pan. Cook, turning once, until
nicely browned on both sides, about 10 minutes total. Add 1/2 cup broth, reduce the heat
and cover. Simmer until the chicken is cooked through, 4 to 6 minutes. (Check to make sure
the pan juices don’t run dry. If necessary, add more broth, a tablespoonful at a
time, to prevent scorching.) Transfer the chicken to a clean cutting board and tent with
foil.

Add the remaining 1/2 cup broth to the pan and bring to a boil over high heat. Cook until
reduced to about 1/4 cup, 2 to 4 minutes. Reduce heat to medium, add the reserved lemon
cream and bring to a simmer. Gradually whisk in the reserved butter-flour paste, a few
bits at a time, until the sauce coats the spoon, 1 to 2 minutes. Stir in peas.

Reduce the heat to low and return the chicken to the pan along with tarragon (or dill).
Turn to coat with the sauce and cook until heated through, 1 to 2 minutes. Slice the
chicken and serve with the sauce, garnished with sprigs of tarragon (or dill), if
desired.