I wanted to follow a recipe in one of my Mediterranean cookbooks. But everything fell to the wayside when I realized I didn't have lemons and the roads were snow packed and slick and I was afraid to travel to get lemons. I had to punt. I had Oranges...then I started thinking about those wonderful mushrooms in the pantry that were begging to be used. One thing led to another and I created a masterpiece. Chicken is a very forgiving kind of meat. It absorbs almost any herb or sauce you present it with. This one is a keeper.