2 chicken breasts, halved
1/8 tsp. salt
1/8 tsp. pepper
2 tbsp. butter
1/4 c. chopped onion
1 c. sliced mushrooms
1 tsp. chopped fresh tarragon
1 tsp. chopped fresh thyme
1/2 c. white wine
1/2 c. chicken broth
1 tbsp. chicken gravy mix
2 tbsp. chopped fresh parsley

Season chicken with salt and pepper. Saute in butter. Lower heat and cook until almost done, about 8 minutes. Add onion, mushrooms, tarragon and thyme and cook until mushrooms are golden, about 2 minutes. Add wine, broth and gravy mix, stirring well. Add parsley and serve.