First of all peel 1 lemon and thinly slice 8 slices without the pith for decoration.
Place the flour on a flat plate, season with salt and pepper and mix. Dust the chicken in the seasoned flour, shaking off any excess.
In a large frying pan, melt the butter with the garlic on a medium heat, pour in the oil and once hot, start to cook the chicken with the lemon slices for 2 minutes on each side.
Pour in the lemon and the wine and make sure that you constantly shake the pan to make the sauce creamy and continue until the chicken is cooked through.
Remove the chicken and the slices of lemon and arrange on a warm serving plate.
In the meantime add the tarragon to the sauce, give it a good shake and pour immediately over the chicken. Serve immediately with a crispy salad of your choice.
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