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.
4 Comments Add yours
You wing everything to perfection.Jacques would love every one of your meals..Home..
Oh, I totally agree with Monique. You 'wing' the most wonderful dishes! I would absolutely love to sit down at your dinner table!
We loved this dish, the taste were amazing. The meat turned out nice and tender after pan fried and baked.I was expecting it to be a lot of work with all the reducing, but it was quite easy and didn't need too much attention.My short cut is to add 1 teaspoon of corn flour into the sauce. I will redo the recipe any time. Thanks for sharing it.Regards,Lisawww.bakingfrenzy.com
Thanks Lisa. And thank you for the reminder. I think I might make this for dinner. I'll stop on my way to work and pick up chicken.Ann