{"id":117,"date":"2007-09-12T20:04:30","date_gmt":"2007-09-13T00:04:30","guid":{"rendered":"http:\/\/thisfoodthing.wordpress.com\/2007\/09\/12\/chicken-and-mushrooms\/"},"modified":"2007-09-12T20:04:30","modified_gmt":"2007-09-13T00:04:30","slug":"chicken-and-mushrooms","status":"publish","type":"post","link":"http:\/\/thisfoodthing.com\/index.php\/2007\/09\/12\/chicken-and-mushrooms\/","title":{"rendered":"Chicken and Mushrooms"},"content":{"rendered":"

Again it was cool here today, and especially at the beginning of Autumn, I always seem to want quick, but warm and tasty food, and nothing goes together as well as chicken and mushrooms.<\/p>\n

This recipe started out as one of my Grams casserole recipes from the early 60’s.\u00a0 It contained 2 cans of condensed\u00a0cream of mushroom soup.\u00a0 I’m not so much of a fan of those.\u00a0 So, I dissected the recipe, and instead of using the cans of soup, came up with this recipe – which is similar to Grams, but a fresh tasting version.\u00a0 No\u00a0sodden and spongy\u00a0mushrooms, or over thickened gelatinous mass of condensed soupy.. stuff.\u00a0 This is the grownup and away from Back Of The Label cooking ..as we call it..lol<\/p>\n

The original recipe had this served over some sort of pasta.\u00a0 I actually like it over boiled potatoes, but also like it over rice, even wild rice as this recipe can stand up to it and play with the flavors and texture of the wild rice with ease.<\/p>\n

Enjoy!<\/p>\n

\"mushrooms_sm\"<\/a><\/p>\n

Chicken & Mushrooms<\/h2>\n

12 ounces sliced fresh mushrooms
\n1 medium onion, chopped
\n1\/4 cup butter
\n2 pounds boneless skinless chicken breasts, cut into 1 inch pieces
\n1\/2 teaspoon minced garlic
\n1\/4 cup all-purpose flour
\n1 teaspoon salt
\n1 cup chicken broth
\n1 cup White Wine (NOT Cooking Sherry or Cooking Wine!!\u00a0 if that’s all you have, use chicken broth or water)
\n1 cup sour cream
\nground black pepper to taste<\/p>\n

1 small bunch parsley, coarsely chopped<\/p>\n

Melt butter in a large skillet over medium heat. Add onion and mushrooms, and cook until tender. Remove the onions and mushrooms from the skillet with a slotted spoon; set aside in a warm oven (200-225F)<\/p>\n

Add chicken pieces to the pan, and sprinkle with garlic. Cook and stir until evenly browned, and cooked through.\u00a0 Remove chicken and add to onions and mushrooms in oven.<\/p>\n

Whisk the flour and salt into the pan drippings until smooth. (Note:\u00a0 if there are not enough ‘drippings’ add 2 tablespoons butter and 1\/4 cup chicken stock, bring to a low simmer and then add flour and salt).<\/p>\n

Gradually whisk in the chicken broth and wine, and simmer over low heat until slightly thickened. Stir in sour cream and return the mushrooms, onion and chicken to the pan. Warm until heated through.<\/p>\n

Serve over linguini, boiled potatoes, or rice.\u00a0 Sprinkle the parsley over top, and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"

Again it was cool here today, and especially at the beginning of Autumn, I always seem to want quick, but warm and tasty food, and nothing goes together as well as chicken and mushrooms. This recipe started out as one … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[],"tags":[89,97,98,160,20,242],"class_list":["post-117","post","type-post","status-publish","format-standard","hentry","tag-casserole","tag-chicken","tag-chicken-and-mushrooms","tag-food","tag-meats-beef-poultry-fish","tag-mushroom"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts\/117","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/comments?post=117"}],"version-history":[{"count":1,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts\/117\/revisions"}],"predecessor-version":[{"id":1170,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts\/117\/revisions\/1170"}],"wp:attachment":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/media?parent=117"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/categories?post=117"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/tags?post=117"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}