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Roast Chicken with Wild Mushroom Sauce
http://www.marthastewart.com/316226/roast-chicken-with-wild-mushro...
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Ingredients
categorized
original
4 boneless chicken breast halves with skin (about 11 ounces each)
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 small yellow onion, thinly sliced
1 pound assorted mushrooms (such as shiitake, cremini, and white), stemmed and quartered
2 tablespoons sherry vinegar
1 tablespoon all-purpose flour
1 1/2 cups homemade or low-sodium store-bought chicken stock
2 tablespoons chopped fresh flat-leaf parsley, plus sprigs
1 tablespoon heavy cream
Ingredients
categorized
original
Produce
Flat-leaf parsley, fresh
(
2
tablespoons
)
Mushrooms, assorted
(
1
pound
)
Yellow onion, small
(
1
)
Meat
Chicken breast halves with, boneless
(
4
)
Canned Goods
Chicken stock, homemade or low-sodium store-bought
(
1 1/2
cups
)
Condiments
Sherry vinegar
(
2
tablespoons
)
Cooking & Baking
All-purpose flour
(
1
tablespoon
)
Olive oil, extra-virgin
(
2
tablespoons
)
Salt and freshly ground pepper, Coarse
(
1
)
Dairy
Heavy cream
(
1
tablespoon
)
Preparation
Read recipe preparation on
marthastewart.com
Martha Stewart
www.marthastewart.com
All 13,561 recipes
Social Stats
43.5
Rating
1-100
2
Tweets
36
Facebook
Likes
1
StumbleUpon
Views
197
PinterestPins
Recipe Stats
Published October 18, 2011 (1 year ago).
13 people saved this recipe.
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