Kathee's Chicken with Mushrooms

Timeline of my versions of chicken with mushrooms:

Childhood: Never made it--we weren't a mushroom loving home.

College: Made chicken with Campbell's Mushroom Soup.

After college: Learned to make a version with cream and butter from my friend Brett.

For the last few days, I've been craving Brett's version, but I didn't really want to do the whole cream and butter thing. So I did a google search and came up with a recipe at Epicurious.com for which I had most of the ingredients. I didn't sweat the details--just threw together what I had, using the recipe as inspiration to include tarragon and thyme in the dish. Since I was in the mood for comfort food, I also cut the chicken in chunks rather than leaving the breasts whole. I'm not sure why I perceive that as being more comforting . . . perhaps because I don't have to cut the chicken to eat it? In any event, the result was delicious!!!! The chicken was tender and flavorful, and the sauce was divine, even without cream and butter. Next time I make this, I'll keep the chicken breasts whole.