Chicken Chausseur

From Pat Barger at Queen Anne CK, substantially adapted from The Spice Islands Cook Book

Brown 12  6 oz pieces of skinless boneless chicken breast in 6 T butter in a heavy casserole or covered skillet. Season with 1 T salt and 1t black pepper.

Combine 1 t onion powder, 2T chicken stock base, 1 1/2 c white wine, 1 1/2 c tomato sauce,  3 c sliced mushrooms and 1 T chervil. Add to chicken.

Cover and bake 30 minutes in a 350 degree oven. Uncover and bake 10 minutes longer to brown well.

Just before serving or packaging sprinkle with  1 T chervil.

To freeze, place 1 piece of chicken and 1/12 of the sauce in each ziploc bag. To serve, thaw in frig and heat gently in the MW.