4 8 oz boneless skinless chicken breasts
1/2 cup all purpose flour plus 1/4 tsp salt, 1/4 tsp pepper and 1/4 tsp paprika
1 medium onion thinly sliced or chopped
1 10 3/4 oz can cream of chicken with mushrooms soup
1 cup half & half
2 tsp chicken soup base, dissolved in 2 Tbsp hot water i.e. Better Than Bouillon
1 tsp poultry seasoning i.e. Poultry Magic
1/2 tsp garlic powder
1/2 tsp dried tarragon
1/2 tsp black pepper adjust to taste
2 Tbsp chopped Italian parsley
Preheat the oven to 325°F. On the stove top, melt 3 tablespoons of butter over medium-high heat.In a 6 quart dutch oven or similar oven safe pot. In a small bowl, whisk together flour with 1/4 tsp salt, 1/4 tsp paprika and 1/4 tsp black pepper. Dust chicken breasts on all sides with seasoned flour. Brown chicken in butter for 1 minute on both sides. Arrange in dutch oven or buttered baking dish. Top with onion and a light dusting of paprika. In a small mixing bowl, whisk together, soup, dissolved soup base, half and half, poultry seasoning, garlic powder, tarragon and black pepper. Pour the over the chicken and onions. Bake covered for 50-60 minutes. Remove lid and test the chicken for doneness. Time may vary adjust cooking time depending on the thickness of chicken breasts used. Remove chicken to a platter to rest for 5 minutes. Mix gravy well. May thicken with cornstarch, if desired. Serve chicken ladled with gravy garnished with parsley. Serve with dressing, rice, pasta, mashed potatoes or any of your favorite sides.