How to make it

  • In a large skillet heat 2tsp of oil over med-high heat. Brown the chicken in 3 batches.
  • Return all the chicken to the pan and stir in the marjoram, thyme, rosemary, fennel seed and salt and pepper. Reduce heat, cover and cook for about 5mins. Transfer to a casserole dish.
  • Add remaining oil to the skillet over med-high heat, add mushrooms and garlic; cook, stirring until mushrooms start to brown.
  • Whisk flour into chicken stock. Add to pan along with the wine and any juices from the chicken. Bring to a boil over high heat; boil until sauce reduces to about 2 cups, about 7-10mins.
  • Add green onions; boil 1 min. more. Stir in chicken. Serve with rice and garnished with chopped parsley.

Reviews & Comments 1

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    " It was excellent "
    auntybea ate it and said...
    Yummy, sounds d-lish!
    Was this review helpful? Yes Flag

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