Light Lemon Chicken - cooking recipe

Ingredients

4 boneless, skinless chicken breasts
1 1/2 Tbsp. margarine, divided
2 tsp. lemon peel
1 c. chicken broth
1 tsp. dry tarragon
2 Tbsp. lemon juice
2 tsp. flour

Preparation

Melt 1 tablespoon margarine in skillet.
Add chicken and brown for 3 minutes.
Add broth, peel, tarragon and juice.
Reduce heat, cover and simmer until meat is no longer pink, 10 to 12 minutes. Remove chicken to serving dish.
Melt 1/2 tablespoon margarine, stir in flour and add juices.
Bring to a boil and stir until it thickens.
Pour over chicken and serve immediately.