Step 1

Heat 1 tablespoon oil in a large sauté pan over medium heat. Pat chicken dry and sprinkle with ¼ teaspoon each salt and pepper. Add the chicken to the pan and cook until lightly browned on both sides, 6 to 8 minutes total. Chicken doesn’t need to be cooked through. Transfer to a clean plate.

Step 2

If necessary, add another tablespoon of oil to pan. Add mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper; cook, stirring occasionally, until lightly browned, 4 to 6 minutes.

Step 3

Stir in onion and carrots; cook, stirring occasionally, until vegetables are starting to soften, about 4 minutes.

Step 4

Stir in garlic and tarragon; cook until fragrant, about 1 minute. Sprinkle the mixture with flour and cook, stirring, for 1 minute.

Step 5

Add broth slowly, increase heat to high and bring to a simmer. Adjust heat to maintain a low simmer. Return the chicken and any accumulated juices, cover and cook about 10 minutes.

Step 6

Uncover and cook 5 minutes more.

Step 7

Add peas and lemon juice to the pan and cook, uncovered, until the peas are heated through, about 2 minutes.

Step 8

Serve with prepared couscous.