Chicken With Bourbon-Mushroom Pan Sauce

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2 1/2 ounces mushrooms, such as cremini, shiitake and oyster

1 large boneless skinless chicken breast, about 8 ounces

Kosher salt, to taste

Freshly ground black pepper, to taste

Olive oil or canola oil, as needed

2 tablespoons minced yellow onion

2 teaspoons Amontillado sherry

Pinch dried tarragon

1/2 teaspoon Organic Better than Bouillon reduced sodium chicken base dissolved in 1/4 cup hot water

Small splash of good bourbon (optional)

Small splash of heavy cream (optional)

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