I am sure all of you know how much I love to try new recipes. Unfortunately, since this accident I am not great in the kitchen yet.
My sister-in-law and brother-in-law Eleanor and Ken Parsons brought me a couple of delicious meals last week and I asked for the recipes to share with you. The Creamy Chicken and Mushroom dish is wonderful! Do use fresh mushrooms though, as I think canned mushrooms would a bit mushy and overcook.
Creamy Chicken and Mushroom Casserole
4 or 5 large chicken breasts
Salt and pepper to taste
1 cup all-purpose flour to coat chicken
6 Tbsp. olive oil, divided
1 lb. fresh mushrooms, thickly sliced
1 med. onion, finely diced
3 cloves garlic
Cut into 1-inch thick slices and season with the salt and pepper. Dredge with the flour. Heat 3 Tbsp. oil in skillet over med-high heat. When hot, add chicken and sauté until golden. Work in batches if needed. Don't crowd pan. Transfer to greased 9x13-inch casserole.
Wipe skillet. Add 3 Tbsp. oil and sauté mushrooms and onions. Add garlic and sauté another 2 min.
Spread mushroom mixture over chicken.
3 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
1 ½ cups chicken broth
1 Tbsp. lemon juice
1 cup half-and-half
In a med. saucepan, melt butter. Whisk in flour. Add chicken broth, lemon juice and whisk until smooth.
Add 1 cup half-and-half. Bring to a simmer and add salt and pepper to taste. Pour sauce over chicken and mushrooms.
Cover with foil and bake at 350 degrees for 45 min.
HINT: To clean my burned cookie sheet, I poured vinegar over it until it completely covered the bottom. I then sprinkled a generous amount of baking soda over and let it sit for a half hour, then drained and washed it.