1 c. flavored bread crumbs
4 whole chicken breasts, split and skinned
1/4 tsp. dried tarragon
7 tbsp. butter, divided
1/4 c. minced onion
1/2 c. chicken broth
1/2 c. white wine or dry vermouth
1/2 lb. mushrooms, sliced (2 1/2 c.)
Salt and pepper

Sprinkle chicken with salt, pepper, and tarragon. Coat the chicken with bread crumbs. In a large skillet over medium heat, brown the chicken in 4 tablespoons of the butter. Place the chicken in a single layer in a baking dish. Saute onion in butter remaining in skillet until tender. Add broth and wine; bring to a boil. Pour around chicken and bake, uncovered, in preheated 350 degrees for 40 minutes. Meanwhile, saute mushrooms in remaining 3 tablespoons butter, add to chicken just before serving. Makes 8 servings.