Chicken Breasts Bordelaise

Ingredients

• 4 whole boneless, skinless chicken breasts
• juice of one lemon
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/8 tsp herbes de provence or thyme
• 3 tbsp vegetable or peanut oil
• 3 tbsp butter
• 1/2-1 pound sliced button mushrooms
• 4 tbsp flour
• 2 cups chicken stock
• 1/2 cup dry white wine
• 1/4 tsp tarragon *or* 1 bay leaf

Directions

1. In the morning or previous evening, rub breasts with lemon juice. 
2. Mix salt, pepper, and herbes de provence or thyme on a plate. Roll the breasts in the spices; put in a bowl, cover and refrigerate.
3. Heat oil in a frying pan over medium heat and fry breasts until golden on both sides. Remove and place in a deep casserole.
4. After all the chicken is brown, use the same frying pan and add butter. When hot, add mushrooms and stir; cook 1 minute over high heat.
5. Add flour and stir until well mixed.
6. Add stock and wine; cook over medium heat until creamy stirring constanly.
7. Add tarragon or bay leaf, taste for seasoning. 
8. Pour sauce over chicken.
9. Cover and bake for 1 hour at 300 F