1

Sprinkle the chicken with the salt and pepper. Heat the oil in a deep 12-inch skillet over moderately high heat for 1 minute. Add the chicken and brown over moderate heat for 5 minutes on each side, transfer the chicken to a plate.

2

Preheat the oven to 400°. Add the leek, celery, and mushrooms to the skillet, reduce the heat to moderate, and sauté, stirring occasionally, for 5 minutes or until limp. Add the wine if you like, raise the heat to high, and boil, uncovered, for 1 minute. Add the broth, dried tarragon, and bay leaf, return the chicken to the skillet, and bring to a boil. Reduce the heat to low, cover, and simmer for 25 minutes.

3

Meanwhile, cook the noodles according to package directions and drain well. Place in a medium-size baking pan, add 1 tablespoon of the butter, and toss well; set aside.

4

Add the lima beans to the skillet, cover, and simmer for 5 minutes. Mix the cornstarch with the cream and slowly stir into the skillet. Raise the heat to moderately high and cook, stirring constantly, until thickened -- 3 minutes. Remove the bay leaf, stir in the lemon juice and fresh tarragon, and spoon the chicken and vegetable mixture evenly over the noodles.

5

Sprinkle the breadcrumbs on top and dot with the remaining 1 tablespoon butter. Bake, uncovered, for 25 minutes or until bubbling. Transfer to the broiler and broil 4 inches from the heat for 1-2 minutes or until tipped with brown.