There’s nothing quite like a hot, creamy casserole to combat the frigid winter weather. This chicken and mushroom casserole really does the trick! Your whole family is sure to love this traditional Ukrainian dish. In fact, you may want to make two batches, because you’ll all be craving it the next night! Pair it with a rich white and enjoy!
Ingredients
Casserole:
- 4 -5 large chicken breasts, trimmed and 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
Sauce:
- 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)
Instructions
- 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 don’t crowd your pan. Don’t worry about cooking the chicken through; it still needs to go in the oven. Transfer chicken to a 13 x 9 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 you’ve 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.
Originally posted at: Lafayette Real Estate News
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