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Roast Chicken with Wild Mushroom Sauce

Martha Stewart
  • minutes
  • Serves 4

INGREDIENTS

4

Chicken breast halves with, boneless

2 tbsp

Flat-leaf parsley, fresh

1 lb

Mushrooms, assorted

1

Yellow onion, small

1 1/2 cups

Chicken stock, homemade or low-sodium store-bought

1 tbsp

All-purpose flour

1

Salt and freshly ground pepper, Coarse

2 tbsp

Olive oil, extra-virgin

2 tbsp

Sherry vinegar

1 tbsp

Heavy cream