03
Transfer the chicken to a warm platter and cover with foil.
04Pour off the fat from the skillet. Add the butter, mushrooms, onions, salt and pepper and cook, stirring over high heat, about 3 minutes or until lightly browned. Add the shallots, garlic, thyme and bay leaf. Cook, stirring, about 1 minute.05Sprinkle the flour evenly over the vegetables and stir. Add the wine and broth, and cook, stirring rapidly with a wire whisk. When smooth use a wooden spatula to scrape off and dissolve the brown particles that cling to the bottom and sides of the skillet. Cook for about 10 minutes.06Add the chicken and any juices that may have accumulated around the chicken to the sauce. Bring to a simmer and cook for a few minutes. Remove the bay leaf and serve with the spatzle.