Brown the chicken on both sides in the olive oil in a large skillet. Remove from pan & set aside. Add the onions & garlic to skills & cook over low heat for 5 minutes. Add the mushrooms & cook for 5 minutes. Add the wine and let simmer for 10 minutes.

Combine the chicken broth, mustard & vinegar & pour over mushrooms. Add the tomatoes. Add Rosemary & Tarragon.Stir to combine. Add the chicken back to the skillet & let simmer for 20 minutes until chicken is cooked through.

Serve with spaghetti squash "noodles" or cauliflower rice. Serves 4.