"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mushrooms and Chicken Recipe

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This recipe for Mushrooms and Chicken, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jo Anne Caven
Added: Sunday, September 13, 2009


1 lb. mushrooms, cleaned and sliced
6 to 8 boneless, skinless, chicken breasts
2 tbsp. cornstarch
1/4 c water
2 tbsp. olive oil
3/4 c white zinfandel
1/4 cup soy sauce
1 clove garlic
2 tbsp. brown sugar
1/2 tsp. dried oregano

Put mushrooms on bottom of greased 9"x13" pan and top with chicken.
Mix all remaining ingredients and pour over chicken.
Bake at 350 degrees for 1 hour.
Baste twice while cooking.




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