phaeton wrote:
> I have a taste for something, but I don't know what. It's going to be
> pieces of boneless skinless chicken in a thick savory sauce, kinda
> like a regular brown gravy, but thicker, yet not too salty or too
> 'rich'. In the sauce, there might be onion, or spinach and mushroom,
> but I can't tell for sure. Whether it is simmered in a pot or baked
> in the oven, Still don't know.
>
> It's served on rice though.
>
> I'm probably remembering something I ate at my grandmother's when I
> was a kid. I know this is is sort of 'fall comfort food', but I've
> been thinking about it for the last couple of weeks. It's similar in
> flavor to chicken and dumplings, but there are no dumplings.
>
>
> Surely some of y'all have recipes or a name of something like this? I
> know I could just pour a jar of gravy onto lumps of cooked chicken,
> but I bet there's a better way.
>
> thanks for any

I made this last night but I did use boxed gluten free mushroom gravy. You
could make your own gravy from scratch I suppose. I used to chicken
breasts. She have used a lot more. And I will next time. Put them in a
baking dish with some Herbamare and freeze dried onion. I would normally
use a real onion but I only had two large ones and I have no plans for onion
later in the week. Smothered them in the gravy then baked for just over an
hour at 350. Sorry I don't know the exact time because I accidentally shut
off the timer. But I checked them and they were done. Topped with a little
Nucoa but you could use butter. Served with white rice.

The finished dish reminded me of the Chicken Amandine that my mom used to
make. I think it proably used the cream of mushroom soup.