Chicken and Mushroom Casserole

 

 

 

 

Made this amazing dish last Sunday, And it was so good! The chicken is so tender, and the sauce is perfect, We had it over rice and I bet it would be good with pasta too.

Let me know what you think! :)

Ingredients:

• 4-5 large chicken breasts, trimmed and cut into 1 inch thick strips
• Salt and pepper to taste
• 1 Cup All purpose flour to coat the chicken
• 6 Tbsp. oil. divided
• 1 Pound fresh mushroom, thickly sliced
• 1 Medium onion, finely diced
• 3 Garlic cloves, minced

For the sauce:

• 3 Tbsp. unsalted butter
• 3 Tbsp. all-purpose flour
• 1 1/2 Cups chicken broth
• 1 Tbsp. Lemon
• 1 Cup half and half

 

Directions:

• Season chicken with salt and pepper and dredge both sides in flour, Heat 2 tbsp. of oil in a large skillet over medium-high heat. Once oil is hot, add chicken and saute until golden. (Don't worry about cooking the chicken through, it still needs to go to the oven)
• Transfer chicken to a baking dish.
• Wipe down the skillet with a paper towel. Add 3 tbsp. of oil and saute the mushroom and onion until soft and golden. Add garlic and saute for another 2-3 minutes. Spread mixture over chicken.
• In a medium sauce pan melt 2 tbsp. of butter. Whisk in 3 tbsp. of flour until lightly golden.
• Add 1 1/2 cups of chicken broth, 1 tbsp. lemon juice, 1/4 tsp. pepper, and whisk until smooth. Add 1 Cup of half and half and bring to a simmer. Season with salt and pepper to taste.
• Pour sauce over chicken and mushrooms. Cover with a foil and bake at 350 F for 45 minutes.
• Serve with pasta or rice.

Enjoy! :)

xoxo