Chicken & Mushroom Casserole 8-chicken pieces, skin removed 1/4-tsp lemon pepper 1/4-cup water 1-small thinly sliced onion 1/2-cup sliced mushrooms 1/2-tsp dried rosemary 1/2-tsp thyme 1/2-cup low salt chicken broth 2-tbsp cornstarch 1/2-cup dry white wine Spray non-stick fry pan with pam & heat on high Sprinkle chicken with lemon pepper & brown Transfer chicken to shallow casserole dish Place onions & mushrooms in fry pan Add 1/4 cup water & saute until onions are limp Add chicken broth, rosemary, & thyme to onion mix Blend cornstarch with wine Add to broth & stir well until thick Pour sauce over chicken Cover & bake in preheated oven (350*) for 50 min or until juices run clear Serve over brown rice or pasta 4-5 SERVINGS
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