Instructions: * Note: Bouquet Garni: 6 to 8 stems of tarragon; 4 sprigs of thyme; 2 bay leaves; 1 teaspoon peppercorns, tied in cheesecloth.

Combine the bouquet garni, sherry, celery, onion, and 5 cups water in a medium pot, and bring to a boil over high heat. Reduce heat, and let simmer for 5 minutes.

Season chicken breasts on both sides with salt. Add to the gently simmering liquid, and cook until firm and the juices run clear when pierced with a two-pronged fork, 10 to 12 minutes.

Meanwhile, make the Lemon vinaigrette: Combine the lemon juice, white-wine vinegar, mustard, and sugar in a small bowl. In a slow, steady stream, whisking constantly, drizzle in the olive oil until the mixture is thick and emulsified. Season to taste with salt and pepper. Stir in the chopped tarragon. (Makes 3/4 cup)

Remove the breasts from the poaching liquid, and arrange on serving plates. Drizzle with the lemon vinaigrette.

Serves 4.

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