Step 1

Preheat the oven to 325°F. On the stovetop, melt 3 tablespoons of butter over medium-high heat.In a 6 quart dutch oven or similar oven safe pot.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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. (See Cook's note for how to thicken graqvy with cornstarch, if desired.)

Step 6

Serve smothered chicken and gravy garnished with parsley. Serve with cornbread dressing, cooked rice, cooked pasta, mashed potatoes or any of your favorite Southern side dishes.