This dish was served at Chris and Sherry Bowman’s celebration luncheon
Chicken Piquant
8 ounces canned mushrooms, sliced
4 chicken breast halves or 8 – 12 chicken tenders, skin removed
2 tablespoons cornstarch
¼ cup water
2 tablespoons oil (I use olive or canola)
¾ cup Rose’ wine
¼ cup soy sauce
1 clove garlic, pressed
2 tablespoons brown sugar
¼ teaspoon dried oregano
Place mushrooms over bottom of lightly greased 12- x 9-inch baking dish. Arrange chicken over mushrooms. Combine cornstarch and water in a small bowl, stirring until smooth. Stir in oil and next five ingredients. Pour over chicken. Bake uncovered at 350 degrees for 1 hour or until chicken is done. Serve with steamed rice.
~Kim Ferrari