Chicken With Creamy Mushroom Sauce

• 4 lbs chicken pieces
• 14 lb mushroom, stems removed
• 14 cup dry white wine
• 1 large onion, quartered
• 2 garlic cloves, cut up
• 14 cup parsley sprig
• 12 cup flour
• 1 12 teaspoons salt
• 14 teaspoon fresh ground pepper
• 14 teaspoon tarragon
• 12 teaspoon rosemary
• 3 tablespoons butter

1. In a blender, process the mushroom stems, wine, onion, garlic, parsley, flour, salt, pepper, tarragon and rosemary until smooth, about 40 seconds.
2. Scrape down sides as necessary.
3. Preheat oven to 350 degrees F.
4. Melt the butter in a large skillet and brown the chicken pieces on all sides.
5. Arrange in a shallow casserole along with the mushroom caps.
6. Pour the sauce from the blender over the chicken and mushrooms.
7. Cover and bake about 45 minutes, giving it a stir occasionally.

chicken, mushroom, white wine, onion, garlic, parsley sprig, flour, salt, ground pepper, tarragon, rosemary, butter

Taken from www.food.com/recipe/chicken-with-creamy-mushroom-sauce-203510 (may not work)