Tarragon Chicken With Vermouth Cream Sauce
2 fat scallions or 4 skinny, thinly sliced
2 chicken breasts fillets, skinless and boneless
1/2 cup heavy cream
Put the chicken fillets into the pan, curved side down, and cook for 5 minutes, watching that the scallions didn't burn (if they look like they're beginning to burn, scrape them from the pan and let them sit on the chicken pieces).