Creamy Chicken and Mushroom Bake

Instreuctions

For Chicken and Mushroom Casserole:

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 olive oil, divided

1 pound fresh mushrooms, thickly sliced

1 medium onion, finely diced

3 garlic cloves, minced

For the Sauce:

3 Tbsp unsalted butter

3 Tbsp all-purpose flour for the sauce

1½ cups chicken broth

1 Tbsp lemon juice

1 cup half and half (or ½ cup milk + ½ cup heavy cream)

Instructions

Season chicken with salt and pepper and dredge both sides in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat. Once oil is hot, add chicken and saute until golden. Work in batches if needed so you don’t crowd your pan. Don’t worry about cooking the chicken through; it still needs to go in the oven. Transfer chicken to a 13×9 casserole baking dish.

Wipe down the skillet with a paper towel. Add 3 Tbsp oil along with sliced mushrooms and diced onions and saute until soft and golden. Add garlic and saute another 1-2 min. Spread mixture over the chicken.

In a medium saucepan (or in the same pan you’ve been using), melt 3 Tbsp butter. Whisk in 3 Tbsp flour until lightly golden (1-2 min).

Add 1½ cups chicken broth, 1 Tbsp lemon juice, ¼ tsp pepper, and whisk until smooth. Add 1 cup half & half and bring to a simmer. Season with salt and pepper to taste.

Pour sauce over the chicken and mushrooms. Cover with foil and bake at 350˚F for 45 minutes. Serve warm or hot over mashed potatoes, pasta or rice.