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Bright Basil Chicken w/Mushrooms & Goat Cheese

It may be Spring, but it just won't warm up will it?! Well, keeping temperatures in mind, this is a dish that will warm you tip to toe and delight your tastebuds with every bite. Its filling, satisfying and easy to make. I threw this together when initially intending to make stuffed chicken breast but after defrosting realized I had chicken quarters.

Guest Post- Nida

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What you need:
2 cups shitake (or other kind) mushrooms
3 tbls olive oil or coconut oil
4 leg and thigh quarters
1.5-2 oz herbed goat cheese
1.5 cup tomato pasta sauce plain preferred
1 roasted red bell pepper
1 cup packed fresh basil
1 tbls sorghum flour for gluten free or regular all purpose flour
1.5 cups water or broth
salt to taste

How to prepare:
Heat a large pan over medium heat and lightly brown the chicken quarters on both sides. Remove from pan and saute the mushrooms for 5 minutes in the oil. While they are sauteeing, blend the basil, bell pepper and goat cheese. Add the flour to the mushrooms to create a roux. mix well and turn the heat to high, and add 1.5 cups water or broth. Scrape the browned bits from the bottom of the pan.

Then add your blended basil and also your tomato sauce with salt to taste. Also add back your chicken quarters. Once the mixture is boiling, reduce to simmering and cook for 35 minutes.

Serve with mashed potatoes, yams, pasta or white rice. and most of all, ENJOY!

"Cooking is like love; it should be entered into with abandon, or not at all"- Harriet Van Horne

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