Chicken in a Mushroom Sauce

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

  1. You wing everything to perfection.Jacques would love every one of your meals..Home..

  2. Oh, I totally agree with Monique. You 'wing' the most wonderful dishes! I would absolutely love to sit down at your dinner table!

  3. sokeleng says:

    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,

  4. 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

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