Chicken with Wine & Mushrooms / Coq au Vin

This is a really delicious chicken dish, basically schnitzel baked in a wine mushroom sauce.
It's from the SSDS cookbook, from Ivy Cohen.  Do you remember her?

It's enough sauce for 3 lbs of chicken schnitzel.  You need a large casserole to bake it all.

3 lbs. chicken breast prepared as schnitzel.

Prepare sauce:
1 c. water
1 c. white wine
3 T. flour
3 T. oil
2 T. Israeli parve bouillon powder [you can buy an MSG-free version online]
1/2 lb sliced mushrooms
Salt, pepper to taste

In 2 quart sauce pan, bring all ingredients except the mushrooms to boil.  Simmer 5 minutes and add the mushrooms.  Sauce will thicken.
Place the schnitzel in a large casserole and cover with the sauce. Cover and bake at 350° for 30 minutes, uncovering for the last few minutes.  If you have an electric oven with a delayed bake setting, this is an ideal dish to leave for a few hours (while at shul) and come home to a delicious dish.
This is a pretty forgiving prep.  It will stay moist in the oven, handy for holiday meals when you set your oven on timebake.

Bobbi Breitman loves this dish. When she was sick, and I signed up for bringing a Shabbat dinner, I asked her what she wanted. She didn't miss a beat: this schnitzel with wine mushroom sauce.

I presume this sauce would also be good with vegie schnitzel but you can't bake vegie schnitzel very long.