3/4 c. flour
2 tsp. salt
1 tsp. tarragon
1/2 tsp. pepper
8 chicken breasts, boned (no skin)
6 tbsp. butter
1 lb. fresh mushrooms, sliced
1 clove garlic, minced
2 cans chicken broth
1 chicken bouillon cube

Mix flour, salt, tarragon, and pepper. Coat washed chicken with flour mixture. Melt butter in skillet and add garlic. Add chicken; brown until golden. (Chicken does not have to be cooked.)

Lay in baking dish. Add more butter to skillet; brown the mushrooms and put them on chicken. If necessary, add more butter in skillet and make a roux with the remaining flour mixture, about 1/4 cup.

Add broth slowly, then the bouillon cube. Pour sauce over chicken. Cover tightly with foil. Bake at 350 degrees for 1 hour.