days when you want something that tastes like you fussed, even though you didn’t.
Serve the chicken and its creamy rice-and-mushroom base in shallow bowls or on plates, making sure everyone gets plenty of the sauce. A simple green side—like steamed green beans, a crisp tossed salad, or buttered peas—balances the richness nicely.
Warm dinner rolls or buttered toast are very 1970s and perfect for mopping up the extra sauce. If you’d like a glass of wine, a light, crisp white such as Pinot Grigio or Sauvignon Blanc works well,
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