Chicken Chardonnay Recipe

4 boneless skinless chicken breasts
3 T. olive oil
1 cup thinly sliced mushrooms
1 small onion, diced small
1 t. chicken bouillon granules (or 1 cube)
1/2 c. warm water
1/2 c. chardonnay wine
1 T. fresh tarragon, or 1/2 t. dried, crumbled tarragon
1 sprig fresh thyme, or 1/2 t. dried, crumbled thyme leaves

Heat the olive oil in a skillet over medium high heat. Saute the chicken breasts on both sides, turning frequently. Turn down the heat to medium, and continue to cook until the chicken is done on the inside. Add the mushrooms and onion and cook for about 5 minutes, stirring to redistribute them on the bottom of the pan. Dissolve the bouillon in the water. Add the water, wine, and herbs to the pan. Continue cooking until most of the water evaporates and you are left with a tasty sauce for the chicken. Serve the chicken with the sauce spooned over the top. Accompany it with a mixture of long grain and wild rice, a diagonally sliced baguette, and a fresh green salad with tomatoes.