Creamy Chicken and Mushroom Bake
Recipes Chicken Main Dish Meal ideas Quick and Easy
Description
Dinner will be enjoyable when you serve this delicious, comforting dish loaded with lots of flavor. It can be on your table in less than an hour.
Ingredients
3 large chicken breasts, cut across in half horizontally, making 6 thin cutlets
salt and pepper, to taste
1 T. olive oil
4 T. butter, divided
8 oz. cremini mushrooms, sliced
2 cloves garlic, minced
flour for dredging the chicken
2 T. flour
1/2 c. dry sherry
1 1/2 c. heavy whipping cream
6 slices Muenster cheese
Directions
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Position an oven rack in the top third of the oven.
Preheat oven to 375 degrees F.
Season both sides of the cutlets with salt and pepper; dredge each piece in flour, shaking off any excess flour.
Add the olive oil and 1 T. butter to a skillet over medium-high heat, letting the skillet heat up for a few minutes. Cook the chicken in two batches, lightly browning each cutlet for about 3-4 minutes per side.
Transfer the chicken cutlets to a 9×13 casserole dish as you finish browning each batch. Add more olive oil to the second batch if the skillet is dry.
Add 1 T. butter to the skillet. Once it melts, add the mushrooms; cook until mushrooms are seared and their water is released and cooked off, about 5 minutes. Transfer the mushrooms to the casserole dish.
In the same skillet, over medium heat, add the remaining 2 T. butter. When melted, add 2 T. flour and garlic; cook for about 1 minute, stirring constantly.
Pour in the sherry; slowly whisk in the cream until the flour has dissolved and there is a smooth sauce. Cook for a few minutes until thickened up a bit. Season with a bit of salt and pepper to the sauce.
Pour the cream sauce over the chicken and mushrooms. Top the chicken with the cheese slices. Cover the casserole with aluminum foil.
Bake for 20 minutes. Remove the foil; broil for a few minutes until the cheese has browned.
Let the chicken rest for a few minutes.
Serve.
6 servings.