Melt butter in heavy large skillet over medium heat. Add chicken and cook until lightly browned, about 1 minute per side. Stir in broth, shallots and tarragon. Cover and simmer until chicken is opaque, about 10 minutes. Transfer chicken to serving platter and keep warm. Boil pan juices until reduced to 1/2 cup, about 7 minutes. Add cream and cook until reduced to sauce consistency, stirring constantly, about 5 minutes. Mix in lemon juice and peel. Season with salt and pepper. Pour sauce over chicken. Garnish with lemon slices and parsley. chick 26