The Ingredients:
I substituted chicken stock for the wine that the recipe calls for, and I also added mushrooms to the sauce.After browning off the chicken and adding the liquid ingredients, put the chicken back in the pan and simmer for 25 minutes or so.
In the meantime, throw some small potatoes to in a bowl and coat with olive oil, sea salt, ground pepper and chopped rosemary, put in the oven at 450F..
When the chicken is done, take it out of the pan and reduce the sauce. I kept tasting the sauce and found that it needed something, so I added butter.
The finished product:
VERY tasty, I will be making this again.
