Method

Place the chicken onto a tray, dust with the flour and sprinkle with the lemon pepper.

Heat the oil in a saute pan.

Add the chicken and brown over a medium-high heat, turning occasionally.

Add the onions, lemon juice and zest and the simmer sauce.

Cover and simmer for 15-20 minutes until the chicken is cooked (no pink juices) and the sauce rich and creamy.

Add the tarragon.

Rice: Cook enough rice for 4 people.

Place 1 tbsp olive oil into a saute pan or wok. Add the pepper, corn and rice.

Stirfry until hot. Serve onto heated plates topped with the chicken and lemon tarragon sauce.