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I'll have to try this recipe soon. It sounds great.

It is really tasty. I took a picture, but decided it wasn't good enough to post. The sauce was a beautiful dark glossy brown, and you can imagine what all that butter and stock does for the flavor. I used turkey stock that I had made with my thanksgiving turkey carcass. If you go the boneless breast route, I do recommend pounding out first.

This recipe is soooo good, and very addictive. I cook it once a month for sunday dinner!

This recipe is soooo good, and very addictive. I cook it once a month for sunday dinner!

This recipe is soooo good, and very addictive. I cook it once a month for sunday dinner!

I googled "smothered chicken" and I came up with your website. I'm a vegetarian, so I made this recipe, substituting a veggie, faux chicken product called "Quorn." I also halved it, and used the frozen shitake mushrooms I had on hand. It came out pretty good-- although the cooking time is way less. I cooked it a bit too long and the oil separated from the flour, and so the sauce wasn't creamy, but the flavor was still great. Thanks for posting it!

Faith

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