Todays venture was a pan cooked chicken covered in a lovely mushroom sauce. I had attempted to make a carrot soup to go with it, but the soup ended up tasting like it would go great with a pot roast so it turned into a garnish.
Dust with Coarse Black Pepper
Place in buttered skillet until done.
This is much like a gravy to be honest. I took about a tablespoon of flour, and used what was left in the skillet after cooking the chicken to make a basic roux. I then added the mushrooms and reduced it down until it had the consistency I liked.