Here is another idea for using rotisserie chicken.After taking the meat off the chicken (and turning all the bones and bits into stock) we sliced one of the breasts into several smaller pieces. John made the Marsala sauce by creating a roux with a scant 2 tablespoons of chicken gravy mix (taking the place of flour), a tablespoon of Marsala, a tablespoon of white wine, and a tablespoon of butter. After cooking this mixture he added chicken stock until it was the consistency of a sauce. The chicken pieces were reheated in the sauce and the mushrooms were sautéed separately and added during plating.

I made the mashed potatoes which were yummy and the green beans which I found inedible. I don’t like fat green beans so I had gone to the expense of buying slender French green beans or haricot vert. These had an unpleasant mealy texture.

Next time I will buy regular green beans and put them through my frencher which cuts them longitudinally. If you are as old as I am you may remember seeing a rectangular box with three little blades in it on the end of your peeler. That was so you could push the green beans through and they would come out in 3 or 4 long strips. There are separate kitchen tools to use these days.