Perfect Chicken

Delicious! I did two things other than the recipe as I only had red wine in the house, so used that instead of white. Otherwise, followed the recipe exactly. Then, seared the chicken in a cast iron pan and, rather than transferring it to another pan to bake in the oven, drained the oil, added the sauce to the searing pan, added a lid, and cooked it until the chicken was done on the stovetop. We loved it! I will make this again. We served it with sautéed eggplant, mushrooms, and cherry tomatoes, so the purple hue of the sauce, from the red wine, was complementary!

Sauce takes approximately 45 min to reduce and is still quite thin/runny. I seasoned the chicken before coating with corn starch and seasoned the mushroom cream sauce as well. Very good with a couple modifications. If I make this again, I will make a cornstarch slurry and add to the sauce.