In a bowl combine soup, paprika, lemon pepper, tarragon & lemon juice
Season chicken breasts with salt and pepper
Add oil to pan on med heat until hot
Brown chicken breasts on each side -- 2 to 4 minutes each side
**Optional Julia Child Step: When chicken breast have browned, remove from pan. Deglaze the pan with a small amount of a dry white wine -- 2 to 4 oz. , take off of heat and stir in 1 or 2 TBSPs of butter - stir into your sauce mixture
Spread a small amount of sauce mixture on the bottom of the pan to prevent sticking
Pour remain mixture over chicken
Cover and bake for 30 to 40 minutes or until chicken reaches 165 degrees
Before serving, cut lemon it ¼ inch slices; make a cut halfway through lemon circle. Twist in the opposite directions at the slit (180 degrees). Garnish each chicken slice.
Serve with or over rice.
Recipe by Farm Girl Cook'n at https://farmgirlcookn.com/church-cookbook-classics-newlywed-lemon-chicken/