This dish is a keeper! My husband loved it so much that he kept making "yummy sounds." The sauce has a delightful mushroom flavor. The kids don't care for onion, but I've found they don't mind if I use the dehydrated onion bits, so that's what I did. I also omitted the celery. They had to pick out the mushrooms. I used Campanelle pasta, which looks like little horns, to dress it up. I recommend removing the skin before browning. This reduces the amount of fat in the sauce, plus I found the skin wanted to slide off after being cooked in the water. My preference for thickening is corn starch, I tend to get lumps with flour. I poured the mushroom sauce over the pasta and placed the chicken on top for a lovely presentation. I'll be making this again and again!
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