[WhyisaTexasgirlinPA]

I browned chicken breasts in a little olive oil, seasoned with cajun for my husband and montreal seasoning for me. Placed them into a deep baking dish and put chopped fresh tomatoes (one large and a handful of grape tomatoes sliced in half into the hot pan I had browned the meat in. I also had some fresh sliced mushrooms and added about a cup... I let that just cook a bit then added about a cup of chicken broth and poured all of that over the chicken in the pan and baked until the thickest portion reached 170 degrees.

In another pan I cooked about three cups of sliced mushrooms in 1/4 cup butter until they were cooked - then added two tablespoons of flour and a 1/2 cup of chicken broth and stirred until the sauce thickened. Season with salt/pepper and served it over the baked chicken. It was really good, and really didn't need the mushroom sauce - would be good alone.

[xsmommy]

But its mushrooms thst give meaning to life. The girls don’t like them (we call them fungi, which is the word in Italian for mushrooms) but xs fiancé does so he and I get to split the fungi between us.
Your dish sounds delicious!

[hobbes1]

Nice.

I prefer Montreal as well. I probably have 3 jars of it, bc when I cook beef, I don’t want to get home, and be without it.

Even in Winter, i like to do the mushrooms on the grill...like you just said, i’ll slice them, wrap in foil throw in the butter...I will def need to try it your way.

If i can get it right with the chicken, I’ll give it a roll with my fave Beef recipe.
It would be cool to have a counterpoint, as a dip to the horseradish sauce.

Thank you for sharing!