In a large skillet, heat cooking oil over medium heat. Season the chicken breasts generously with Montreal Steak Seasoning, dried onion, paprika, and tarragon. Sear the chicken until golden brown on both sides, about 3-4 minutes per side. Remove and set aside. This step locks in juices and builds aromatics that form the base of your flavorful dish.

Dissolve mushroom bouillon in water, following package instructions for the amount needed. Pour this mixture into the skillet, scraping up browned bits for extra flavor. Add bay leaves and dried onion, then bring to a gentle simmer. Return the chicken to the skillet, cover, and slow-cook on low heat for 20-25 minutes, until tender and juicy.

Meanwhile, in a small bowl, whisk together flour and cold water to create a slurry. Once the chicken is cooked, remove it from the skillet. Gradually stir the flour slurry into the simmering gravy, whisking constantly to prevent lumps. Continue simmering until the gravy thickens to a rich, creamy consistency, about 5 minutes.

Taste and adjust seasonings with more Steak Seasoning or a pinch of dried tarragon for layered aroma. Return the chicken to the gravy, spooning so it’s well coated. Cover and simmer for another 5 minutes to meld flavors. Serve hot over your favorite hearty sides for a comforting, satisfying meal.