Chicken with Mushroom and Onion Pan Sauce — 7 Comments

  1. My tomato plant is still producing but there are many green ones that will never ripen. I don’t like fried green tomatoes (with apologies to any Southern readers you may have). Do you have other recipes for green tomatoes?

  2. Zoomie, put the green tomatoes in a paper sack and in a dark closet…they will ripen and not all at once…takes a little time but you will have yummy tomatoes from your garden when no one else does 😀
    I love that being in south east Texas…just planted my fall/winter garden after a lovely spring/summer one.

  3. You’re welcome, Betsy…. I think I miss the tomatoes most…. sigh….

    Kate, hickory nuts are great, but getting less and less easy to find… and not here at all.

    Zoomie, when I fry them I top them with Prosciutto, cheese and sage…. That way they’re delicious – but not at all proper LOL

    Gayle, I was hoping to do that, but mine all got blight and that ended it. Too much wet ad cold in early September. I’m not sure if I would like a winter garden – but maybe if the weather was warmer….

  4. I have been reading your blog with pleasure for some time and cooked from your recipes, mostly with great success. However, when I try to use yogurt for creamy dishes like the chicken and mushroom one, the sauce just separates. I live in Canada and have tried using commercial plain yogurt and today one that I made myself with a culture. Same result. I also cooled the sauce a bit before adding it off the heat. Do I need to add flour or cornstarch?
    Advice, please.