This is just another one of those “winged” dishes.
I browned two chicken breasts with wings attached.
Sauteed mushrooms in the drippings, seasoned with fresh minced garlic, and then a little flour to make a roux.
Added chicken broth to make the sauce, seasoned with salt, pepper and fresh thyme and simmered for a few minutes.
Poured the mushroom sauce over the chicken, covered and baked in a 375°F oven until tender.
Served with mashed potatoes, rutabaga and buttered peas.