4 to 6 servings


  • 1 tablespoon extra virgin olive oil (optional)
  • 4 to 6 chicken split chicken breasts (breast halves) skin
    removed, if desired or 1½ to 2 pounds
    boneless chicken breasts
  • 8 ounces fresh whole mushrooms, each cut in
  • 1 chicken bouillon cube, mashed
  • ½ cup dry white wine or hot water
  • 2½ tablespoons chopped parsley (no stems)
  • ½ to 1 tablespoon finely snipped fresh
    tarragon leaves or ½ teaspoon dried tarragon leaves
  • Salt and freshly ground black pepper to taste 
  • Sprigs of fresh tarragon and parsley or minced
    parsley (no stems) for garnish


In a large heavy skillet, heat oil over moderate heat (or
liberally coat skillet with olive oil-flavored non-caloric vegetable cooking
spray).  Add chicken pieces and sauté
over moderate heat until lightly browned on all sides, about 4 minutes total.
Or, arrange browned chicken pieces (if using bone-in split chicken breasts,
arrange bone-side down) in a 9 x 9 x 2-inch baking pan/dish.

Arrange mushrooms around chicken pieces in skillet or baking
pan/dish. In a 1-cup measure, combine chicken bouillon cube and wine or hot water,
blending well; pour over chicken and mushrooms and sprinkle with parsley,
tarragon, and salt and pepper to taste.

For skillet cooking, loosely cover, reduce heat, and simmer
for about 40 minutes or until chicken is fork tender and done, basting chicken
with pan liquid occasionally.  Or, bake,
loosely covered, in a preheated moderate oven (350 degrees F.) for 50 to 60
minutes or until chicken pieces are fork tender and done, basting chicken with
pan liquid occasionally. 

To serve, arrange a chicken piece or split breast on
individual dinner plates; top each with mushrooms and a small amount of
pan liquid.  Garnish each with a
sprig of fresh tarragon and parsley or minced parsley.

Note: May add additional white wine or hot water if
pan liquid becomes too dry.


Note: For a thicker, richer gravy, blend ½ tablespoon
corn starch or 1 tablespoon flour and 3 to 4 drops gravy
and seasoning sauce into pan liquid about 8 minutes before end of skillet cooking and
15 minutes before end of baking time.


Variation: Add ½ to ¾ cup coarsely chopped sweet red
pepper to pan liquid with mushrooms.

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