Creamy Mushrooms & Chicken

1) In a large skillet, melt 4-5 Tablespoons of butter over medium heat. Once melted add a couple Tablespoons of olive oil. While butter and oil are heating up – combine flour, sage and some salt & pepper (to taste). Throw a pinch of flour into butter/oil and see if it sizzles a little. If so, dredge chicken in flour mixture and carefully add to pan.

2) Cook until chicken pieces are brown on all sides, then place them in an oven-safe dish & cover with aluminium foil. Bake for 15-20 minutes at 375 degrees, until cooked throughout.

3) While chicken is baking: The chicken should have absorbed most of the butter/olive oil in your skillet. If so, add a couple more tablespoons of butter to your skillet. Add garlic to pan and saute until slightly caramelized. Then add a couple more tablespoons of butter – I did mention this was a Julia Child inspired recipe right?!?! – and the mushrooms. Cook over medium heat until mushrooms have cooked down and are soft.

4) Next, add 4 Tablespoons of flour (NOT the flour you used to dredge the chicken, NO! That should have been tossed out already) to the mushrooms in pan. Slowly add milk (or half and half), stirring carefully. Turn heat to medium/low and let sauce simmer. It will slowly thicken, be sure to stir occasionally. Now, taste! (you may want to add more salt, pepper and even a couple more pinches sage. And hey, not buttery enough? Add a couple more tablespoons of that while you are at it!)

5) By now, your chicken pieces should be cooked thru – remove them from the oven and place into your creamy, mushroomy sauce. Mmmmm. Let simmer for just a few moments. The chicken will soak up a little sauce, so you may want to add a smidge more milk.

5) Serve.

NOTES: I cooked Angel Hair Pasta while the sauce was simmerin’ and a thickenin’. To serve, I placed the chicken legs over the pasta and poured on all the yummy sauce. Be sure to make lots of sauce. This would be great over rice or mashed potatoes.