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.

Boneless, skinless chicken breast, seasoned with salt & pepper then
dipped in beaten egg yolk then in seasoned bread crumbs, sauted on top
of the stove in hot oil to set the breading then finished cooking in a
beef gravy to which a good burgundy or other red wine has been added,
simmer for another 20 minutes or so to fully cook the chicken.

Remove the chicken from the gravy, stir the gravy and serve the with the
breast either sliced or whole.

I cant claim to have thought of cooking chicken in beef gravy & red
wine, or ever would have, it is an old recipe though, that i first saw
Jeff Smith (The Frugal Gourmet) prepare, it is very good.
--
JL