Mushroom Chicken Bake (Print Version)
# Ingredients:
→ Chicken Prep
01 -
6 thinly sliced chicken breast halves
02 -
A sprinkle of salt and pepper
03 -
A spoonful of olive oil
04 -
Some flour for coating
→ Sauce Details
05 -
8 ounces of sliced cremini mushrooms
06 -
2 minced garlic cloves
07 -
4 tablespoons of butter (use 2 now, 2 later)
08 -
Two tablespoons of plain flour
09 -
Half a cup of dry sherry wine
10 -
1 and a half cups of heavy cream
→ Cheesy Topping
11 -
6 slices of Muenster cheese
# Instructions:
01 -
Adjust oven rack near top and set to 375°F. Slice chicken to make six pieces. Add some salt and pepper, then dust with flour.
02 -
Warm oil and butter (1 tablespoon) in a large pan. Cook chicken until golden, 3-4 minutes each side, working in batches. Move to a casserole dish.
03 -
In the same pan, add butter (1 tablespoon) and cook mushrooms for about 5 minutes until browned and dry. Put them with the chicken.
04 -
Melt remaining butter in the skillet. Stir in flour and garlic, cooking for a minute. Pour in sherry and whisk in cream, letting it thicken slightly.
05 -
Pour sauce over chicken and mushrooms in casserole. Lay cheese on top, cover with foil, and bake for 20 minutes. Remove foil and broil for a golden top.
# Notes:
01 -
Feel free to swap Muenster for Swiss, Gruyere, or mozzarella.
02 -
Try Marsala wine if sherry isn’t handy.