• - 1 teaspoon dried tarragon
  • - 1/2 teaspoon garlic powder
  • - 1/2 teaspoon ground black pepper
  • - 1/4 teaspoon salt
  • - 1 pound boneless skinless chicken breast, cut
  • into 8 equal pieces and pounded 1/4-inch thick
  • - 1 tablespoon extra virgin olive oil
  • - 3 cups sliced fresh mushrooms
  • - 1/2 cup chicken broth
  1. Combine the tarragon, garlic powder, pepper, and salt and sprinkle both sides of the chicken pieces with some of the seasoning. Coat a large nonstick skillet with the olive oil and preheat over medium-high heat. Add the chicken and cook for a couple of mins. on each side, until nicely browned & cooked through. Remove the chicken from the skillet & set aside to keep warm. Add the mushrooms to the skillet & saute for a couple of minutes, until tender. Add the broth and cook uncovered for several mins, til only a couple of tblsps of liquid remain. To serve, place 2 pcs of chicken on each of 4 serving plates & top with some of the mushrooms & pan juices. Serve hot.