Smothered Chicken & Mushrooms

I started by looking at a chicken piccata recipe, but I really do not care for capers.  So I had the chicken breasts and needed a sauce and basically started throwing things in the pan!  Luckily, it worked!

However, half of the credit belongs to my new favorite appliance: The Cuisinart Multi Cooker.  I love this thing!  It browns, sautes, slow cooks, steams and roasts.  Amazing.  Browning meat in the same pan as you slow cook it just makes it taste better.  It really does.  I could write a full ode to my slow cooker but will stop here.

2 Medium Yellow Onions, sliced
2 Tbsps Olive Oil
2 Tbsps Butter
16oz Package Mushrooms, sliced
4 Boneless, Skinless Chicken Breasts
1/4 Tsp Tarragon (dried)
2 Tbsps Lemon Juice
1/2 Cup White Wine (I actually used Prosecco because I had it leftover)
2 Tbsps Dijon Mustard
1 Can Cream of Chicken Soup + 1/2 Can of Water

Place the onions, olive oil and butter in a saute pan (or my favorite slow cooker) over medium heat.  Let the onions cook, stirring occasionally, for a good 15 minutes.  The onions should start to brown and caramelize a little.  Once they do, add the mushrooms.  If it looks like there is no moisture in the pan, add a little water.  Let the mushrooms cook for about 3 minutes.

Move the onions and mushrooms to the outer edge of the pan and place the chicken in the center.  Season chicken with salt and pepper in the pan.  Let the chicken cook for a good 5 minutes or more before turning and seasoning the other side with salt and pepper.  Sprinkle chicken with tarragon.  This was where I switched to slow cook but you could certainly finish the chicken on the stove top.

Whisk together lemon juice, wine, mustard, soup and water.  Pour sauce over chicken and stir to combine.  Let chicken finish cooking in the sauce, it makes it nice and tender.  I cooked mine on high in the slow cooker for about 2 hours.