Chicken Picotta
3 Whole Chicken Breast, Skinned, Boned, and cut up into 1” Cubes
1 Tbls butter or Margarine
Cook above until Chicken is done (White all over)
3 Slices of fresh lemon, and the juice of the remainder
1 tsp Tarragon
1 Tbls Flour
3/4 tsp Salt
1 tsp Parsley
Combine Juice, and remainder of ingredients with chicken in skillet and cook for 1 minute. Add lemon slices and 1 bouillon cube dissolved in 3/4 cup warm water. Simmer for 5 minutes. Serve over egg noodles tossed with a pad of butter, your favorite fresh vegetable and a side of biscuits. Serves 4.