6 skinless, boneless chicken breast halves
1/2 pound fresh mushrooms - cut into thin strips
2 tablespoons margarine
1/4 cup finely chopped onion
1 cup buttermilk
1 teaspoon olive oil
2 tablespoons chicken bouillon granules
1 tablespoon instant croutons
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon paprika
1/4 teaspoon dried rosemary
1 (16 ounce) can whole peeled tomatoes
2 cloves garlic, minced
1/2 teaspoon dried rosemary
1 teaspoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried sage
1 tablespoon celery seed, crushed
1/2 teaspoon dried thyme
1 egg, beaten
1/4 cup heavy whipping cream
Preheat oven to 350 degrees F (175 degrees C).
Place chicken pieces around a 9x12 inch baking dish. In a medium bowl combine mushrooms, margarine, onion, quarter and thin slices of tomato. Mix together. Sprinkle with mushrooms, margarine, tomato sauce, bouillon, croutons, thyme, sage, paprika, rosemary, parsley, salt, and sage.
Place chicken over chicken mixture, and brush with whipping cream. Bake uncovered at 350 degrees F (175 degrees C) for about 30 minutes, or until chicken is cooked through and juices run clear.