After reading all of the reviews, I decided that I'd have to do something to add some flavor to this dish. So, I cut up the chicken into bite size pieces, and marinated in white cooking wine and a little soy sauce, along with some salt and pepper. After about 20 minutes, I added a few tablespoons of flour to the chicken pieces, and mixed it up. I then sauteed the chicken pieces on a high heat until cooked. Next, I sauteed some green onions and matsutake mushrooms in a separate pan with a tbsp. of olive oil, and a tbsp. of butter, then added the tbsp. of flour, a dash or two of salt, 1/2 cup of skim milk, a 1/2 cup of half and half, and the roasted garlic cloves. Before the sauce came to a boil, it was thickened just right - be sure to make the sauce on a really low heat, so that it does not come to a boil, otherwise it will turn out too thick. Lastly, I spooned the sauce mixture over the chicken, and it was ready to eat. In the end, I think it turned out pretty good, a little time consuming, so not something I'll make on a weeknight.
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