Creamy Chicken with Tarragon

5 chicken breast fillets

1 tablespoon chopped fresh tarragon

1 tablespoon lemon juice

2 tablespoons oil

1 cup cream

Lightly season chicken with white pepper.  Heat a wok or shallow pan over high heat. Add oil and swirl to coat pan. Add chicken in batches and cook over medium heat for 3 to 4 minutes. Return all chicken to the pan and swirl through tarragon. Add cream, bring to boil and continue to boil for 3 minutes or until sauce has thickened slightly. Add lemon juice, salt and pepper.  Serve over buttered noodles.