Chicken and Mushroom Casserole

• Meat

  • 1 cup All-purpose flour to coat the chicken
  • 4 Chicken breasts, large

• Produce

  • 3 Garlic cloves
  • 1 lb Mushrooms, fresh
  • 1 Onion, medium

• Canned Goods

  • 1 1/2 cups Chicken broth

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 6 tbsp Olive oil

• Dairy

  • 3 tbsp Butter, unsalted
  • 1 cup Half and half

Found on natashaskitchen.com

Description

Ingredients

• 4 -5 large (2½ lbs) chicken breasts, 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
• 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)

Directions

• 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 dont crowd your pan. Dont worry about cooking the chicken through; it still needs to go in the oven. Transfer chicken to a 13x9 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 youve 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.