This looks and sounds like the beginning of a really great recipe. A few thoughts on this recipe though. One, use the oregano sparingly. Some oregano can be rather strong. I prefer the Mediterranean brands as I find them to be milder in flavor. I would sprinkle the oregano on the chicken and in the remainder of the recipe but again sparingly. No need to measure you won’t be using that much oregano. A little goes a long way. I prefer sauteing my garlic and flour first So instead add the flour and garlic to the mushroom and fat mixture and cook a little (a few minutes or so) to get rid of the raw flour taste. Add a tad more oil if needed to create a roux. Then proceed with recipe as instructed. Sincerely, Online GrannySharon
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