Me and this recipe have a history. Way back when, La Shed Du Fred was on the corner of lower main street in Callicoon, my father purchased the cookbook At Home With Magnolia. It's signed by the author, Allysa Torey, who is a Sullivan County resident, and previous owner of the world famous Magnolia's Bakery.

Inside the book was a recipe for Lemon Tarragon Chicken, and it's the best recipe I've found in any cookbook. I previously placed this recipe into my column and Allysa thanked me personally. Meeting her was like meeting a superstar. She is so down to earth and talented, and I was so flattered that she had read my column.

I grew tarragon in my herb garden this summer specifically for this recipe (I'm not joking, but turns out tarragon is very hard to keep alive). I've cooked her recipe so many times that the page is stained with oil grease and the seam on the book is coming loose.

I really wish I could say this recipe was mine, but it isn't. My sister requests it every time she is in town for a special occasion. I could go on and on, but I think you get the picture. This recipe is one you cut out and keep.

You will need 2 tablespoons unsalted butter, 1/2 cup finely chopped yellow onion, 1/4 cup minced garlic, 1 cup chicken stock, 1 cup white wine, 1/4 cup heavy cream, 1/4 cup fresh squeezed lemon juice, 1/4 cup all purpose flour, 1 pound boneless skinless chicken breast cut into 2 inch pieces (I use boneless chicken tender strips and cut them in half), 2 tablespoons olive oil, 1 tablespoon finely chopped fresh tarragon.

To make the sauce, heat the butter in a medium size sauce pan over medium high heat. Add the onion and garlic, reduce the heat to medium low and cook until the onion is tender (8 minutes or so).

Add in your chicken stock and wine and raise the heat to medium high and gently boil uncovered until the liquid is reduced by half (15 to 20 minutes). Add the cream, lemon juice, salt and pepper to taste and simmer for 5 minutes. Remove from heat and set aside.

To make the chicken, combine the flour with salt and pepper. Coat the chicken with the flour mixture. Heat the oil in a large skillet over medium high heat and add the chicken, stirring occasionally.

Saute until golden brown and cooked through, 5-7 minutes. Pour the reserved sauce into the skillet with the chicken, stirring to combine and scraping up any brown bits of flavor. Stir in the tarragon at the end and continue to cook over medium low for 2-3 minutes.

Allysa suggests serving this dish over rice pilaf so it can absorb the amazing lemon sauce. Trust me, you will be scraping your plate clean.