If you are in a hurry, consider using pre-sliced mushrooms which are available in most supermarket produce sections for this Tarragon Chicken.
1 cup all-purpose flour
1 tsp salt
1/2 tsp pepper
8 chicken thighs
3 Tbsp olive oil
1 1/2 cup chicken broth
1 Tbsp chopped fresh tarragon or 1 teaspoon dried tarragon
1 cup quartered mushrooms
2 1/2 Tbsp lemon juice
Combine flour, salt and pepper in a shallow bowl. Coat chicken in flour, reserving remaining flour mixture. Heat oil in a deep 12-inch skillet over high heat.
Add chicken to skillet. Cook until browned on both sides, about 3 minutes on each side. Stir 2 tablespoons reserved flour mixture into pan drippings.
Add broth gradually to skillet, stirring continually. Stir in tarragon. Bring to a boil; reduce heat. Simmer, covered, for 10 minutes.
Add mushrooms to skillet. Simmer until chicken is cooked through, about 10 minutes. Stir in lemon juice. Serve immediately.
Tarragon Chicken tip: Most mushrooms are sold by the pound, so when slicing them don't throw away the stems. Wash the stems and freeze them in plastic storage bags for use in future soups, stocks and sauces.