Cut chicken into strips. Season with salt & pepper and lemon-pepper.

In a large skillet, saute the chicken in butter until browned and no longer pink.

Remove meat from skillet and keep warm.

In the same skillet, saute onions and mushrooms until tender.

Add cream and tarragon; bring to a boil.

Cook and stir until thickened, about 5 minutes.

Return chicken to skillet; serve over rice.