Braised Chicken With Mushrooms

• 4 bone-in skin on chicken breast halves (1 A 1/2 lb. total weight)
• salt
• fresh ground pepper
• 3 tablespoons unsalted butter
• 1 small yellow onion, chopped
• 1 lb mushroom (wild or cultivated)
• 14 cup madeira wine or 14 cup dry sherry
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chopped fresh tarragon

1. Season the chicken generously with salt and pepper.
2. In a large frying pan over med-high heat, melt 2 T of the butter.
3. Add the chicken and cook, turning once or twice, until golden brown on both sides, about 8 minutes total.
4. Transfer the chicken to a plate.
5. Melt the remaining 1 T butter in the pan over medium heat.
6. Add the onion and saute until barely softened, about 3 minutes.
7. Add the mushrooms and saute until their juices are released, about 5 minutes.
8. Stir in the Madeira and Worcestershire sauce.
9. Return the chicken and any juices from the plate to the pan, and spoon the mushrooms over the chicken.
10. Cover, reduce the heat to med-low, and braise the chicken until opaque throughout, 20-25 minutes.
11. Stir in the tarragon and season to taste with salt and pepper.
12. Divide the chicken among dinner plates, spoon the mushrooms over the chicken, and serve.

chicken, salt, fresh ground pepper, unsalted butter, yellow onion, mushroom, madeira wine, worcestershire sauce, tarragon

Taken from www.food.com/recipe/braised-chicken-with-mushrooms-513796 (may not work)