1/2 cup water
1 cup chicken broth
1/2 cup sliced mushrooms
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/4 cup chopped green bell pepper
2 cloves garlic, minced
1 teaspoon ground black pepper
2 teaspoons salt
1/2 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried dill weed
1 1/2 cups chicken broth
In a large bowl, mix water, chicken broth, mushrooms, celery and green bell pepper. Cover and refrigerate at least 4 hours for flavors to blend.
Preheat oven to 375 degrees F (190 degrees C).
Place chicken in a shallow dish or bowl, and pour broth over the chicken. Sprinkle mushrooms and bell pepper over the chicken, cover loosely and let stand overnight in the refrigerator.
Slice chicken crosswise into 1/4 inch strips, and scoop out the thickest parts. Drain the broth then stir in the flour mixture, returning the broth to a medium sauce. Season with salt, pepper, garlic, black pepper, basil, oregano, rosemary, basil, dill and thyme. Mix with chicken, then pour into the foil lined baking dish.
Bake at 375 degrees F (190 degrees C) for approximately 20 minutes, or until chicken juices run clear.
Meanwhile, heat the chicken broth in a heavy skillet over high heat. In a small bowl, mix 1/2 cup chicken broth and 1/2 cup flour mixture. Cook, stirring occasionally, until thickened, about 5 minutes. Discard any leftover broth or chicken.
Remove chicken from oven and place in oven for about 20 minutes per side. This will allow chicken to cook a bit more and make a larger batch of the sauce.
Remove foil from baking dish, and pour sauce over chicken while still warm. Continue cooking for about 5 minutes per side, stirring often, to prevent sticking. Cover, and continue cooking for about 20 minutes per side, or until chicken is no longer pink and juices run clear.
Kitchen Confidential! I used a tube of second nature to give the bread it's unusual reddish color. This browned & cooled over night & is what it was known as "pebbled" bread prior to delousing. It is my family favorite bread & my husband will make this again ! So simple yet so rich in flavour! I did omit the rosemary & added oregano. Nicer breads are better.....
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