Glorious Chicken and Mushrooms

Based on “Chicken Casserole with Mushrooms (Chicken Gloria)” from Natasha’s Kitchen

Serves 4

1 lbs boneless skinless chicken breasts (2 large), cut into 1 -inch wide strips, larger strips cut in half cross-wise
1/2 teaspoon salt plus more to taste
1/4 teaspoon black pepper plus more to taste
1/2 cup all-purpose flour to coat the chicken
2 Tablespoons olive oil divided
1/2 pound mushrooms, thickly sliced
1/2 medium onion or 1 large shallot, finely diced
1 garlic clove, minced

For the Sauce:

2 Tbsp unsalted butter
2 Tbsp all-purpose flour
1 cup hot water
1 teaspoon chicken Better than Bouillon
2 teaspoons lemon juice
1/4 teaspoon black pepper
3/4 cup half and half

  1. Saute the onion or shallot in a small skillet in 1 Tablespoon of oil over medium-low heat until soft.
  2. In the meantime, season chicken with salt and pepper and dredge both sides in flour. Heat 1 Tablespoons oil in a large skillet over medium/high heat. Once oil is hot, add chicken and saute until golden. Work in batches 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 an 8×8″ casserole dish.
  3. To the pan you took the chicken out of, add another teaspoon of oil if needed, and saute the mushrooms until soft and golden. Add garlic and sauteed onions and saute another 1-2 min. Spread the mixture over the chicken.
  4. In a medium saucepan (or in the same pan you’ve been using), melt 2 Tablespoons butter. Whisk in 2 Tablespoons flour and cook until lightly golden (1-2 min).
  5. Add the hot water (all at once), Better than Bouillon, lemon juice, and pepper, and whisk until smooth. Add the half & half and bring to a simmer. Taste and correct seasoning.
  6. Pour sauce over the chicken and mushrooms. Cover with foil and bake at 350˚F for 45 minutes.
Published in: on January 31, 2021 at 6:58 am  Leave a Comment  

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