Melt some butter in a Dutch oven or big pan or skillet or whatever ya gots. Who’s to judge?

Toss in those plump, juicy chicken meatballs and give ’em a little sauté action until they’re lightly bronzed and looking oh-so-tempting. 5 minutes? Yeah, 5 minutes.

Add the dynamic duo of onions and garlic to the party. Get them to be nice and softened,.

Throw in those mushrooms and let them get all cozy and tender, like they’re snuggling up in a warm, buttery blanket.

Pour in the chicken stock and a sprinkle of tarragon (2 tablespoons), turning down the heat and tp let the whole shebang simmer away for around 25 minutes.

Stir in some cream and add a dash of pepper and a little more tarragon on top, just to keep things interesting. (but don’t let it boil. Get almost there to achieve perfection.)

Eat it!