4 to 6 servings
In a large heavy skillet, heat oil over moderate heat (or liberally coat skillet with olive oil-flavored non-caloric vegetable cooking spray). Add chicken pieces and sauté over moderate heat until lightly browned on all sides, about 4 minutes total. Or, arrange browned chicken pieces (if using bone-in split chicken breasts, arrange bone-side down) in a 9 x 9 x 2-inch baking pan/dish.
Arrange mushrooms around chicken pieces in skillet or baking pan/dish. In a 1-cup measure, combine chicken bouillon cube and wine or hot water, blending well; pour over chicken and mushrooms and sprinkle with parsley, tarragon, and salt and pepper to taste.
For skillet cooking, loosely cover, reduce heat, and simmer for about 40 minutes or until chicken is fork tender and done, basting chicken with pan liquid occasionally. Or, bake, loosely covered, in a preheated moderate oven (350 degrees F.) for 50 to 60 minutes or until chicken pieces are fork tender and done, basting chicken with pan liquid occasionally.
To serve, arrange a chicken piece or split breast on individual dinner plates; top each with mushrooms and a small amount of pan liquid. Garnish each with a sprig of fresh tarragon and parsley or minced parsley.
Note: May add additional white wine or hot water if pan liquid becomes too dry.
Note: For a thicker, richer gravy, blend ½ tablespoon corn starch or 1 tablespoon flour and 3 to 4 drops gravy and seasoning sauce into pan liquid about 8 minutes before end of skillet cooking and 15 minutes before end of baking time.
Variation: Add ½ to ¾ cup coarsely chopped sweet red pepper to pan liquid with mushrooms.