Chicken with Lemon

6 chicken breasts
1 cup light cream
1/4 cup chopped green onion
1 cup chicken stock
1/3 cup lemon juice
3 tablespoons butter
1 tablespoon lemon rind
1 teaspoon parsley
1 teaspoon rosemary
1 teaspoon tarragon
1 teaspoon seasoned salt

Dredge chicken in flour. Brown chicken and onion in butter. Add chicken stock, lemon juice, lemon rind and spices. Cover and cook slowly about 40 minutes. Add cream and seasoned salt. Heat through. Garnish with lemon slices.