Reged: 12/13/04
Posts: 4490
Loc: West Orange, NJ (IBS-D)
I made this the other night and it was wonderful - a very rich taste, more like beef than chicken.
As per Bev's suggestion, I used more wine (1/4 cup of Merlot rather than cooking wine) and about 1/2 teaspoon of dried rosemary. I also bumped the salt to 1 teaspoon to compensate for not using cooking wine. I used a couple of teaspoons of olive oil rather than the Pam and I cooked the chicken longer in the sauce - I have this thing about chicken being really, really done. I served it over noodles - it was excellent.
-------------------- [Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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Re: Burgundy Chicken with Mushrooms
