Name: Golden Mushroom and Chicken Casserole
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 4–5 large boneless, skinless chicken breasts, cut into 1-inch-thick strips; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 cup plus 3 tablespoons all- purpose flour; 6 tablespoons olive oil; 1 pound fresh mushrooms, sliced; 2 large shallots, finely minced; 3 garlic cloves, minced; 3 tablespoons unsalted butter; 1 cup chicken broth, low- sodium preferred; 1/2 cup marsala or white wine; 1 tablespoon fresh lemon juice; 1 cup heavy cream; 1 tablespoon fresh rosemary, finely minced, plus more for garnish

Golden Mushroom and Chicken Casserole

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This dish reminds me of a casserole my aunt used to make for me whenever I’d come visit around the holidays. I remember loving the combination of mushroom and chicken and feeling so content after dinner that I’d fall asleep on the couch while we were watching TV.

Author: Addie Gundry
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: Serves 8
Category: Entrées

Ingredients

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4–5 large boneless, skinless chicken breasts, cut into 1-inch-thick strips
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup plus 3 tablespoons all- purpose flour
6 tablespoons olive oil
1 pound fresh mushrooms, sliced
2 large shallots, finely minced
3 garlic cloves, minced
3 tablespoons unsalted butter
1 cup chicken broth, low- sodium preferred
1/2 cup marsala or white wine
1 tablespoon fresh lemon juice
1 cup heavy cream
1 tablespoon fresh rosemary, finely minced, plus more for garnish

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Instructions

Preheat the oven to 350 degrees F. Lightly coat a 9 × 13-inch baking dish with cooking spray.
Season the chicken with salt and pepper. Put 1 cup of the ﬂour in a shallow bowl. Dredge the chicken in the ﬂour.
In a large skillet, heat 3 tablespoons of the olive oil. Add the chicken and cook until golden brown, 10–12 minutes. Do not crowd the pan; work in batches if necessary.
Transfer the chicken to the baking dish.
Wipe out the pan and add the remaining 3 tablespoons olive oil, the mushrooms, and the shallots. Cook until tender, about 3 minutes, then add the garlic and cook for 1–2 minutes more, until fragrant. Pour over the mixture over the chicken.
In the same skillet, melt the butter. Whisk in the remaining 3 tablespoons ﬂour and cook for 1–2 minutes, until slightly thickened.
Add the chicken broth, wine, and lemon juice. Whisk, then add the heavy cream and bring to a simmer. Add the rosemary and season with salt and pepper if needed.
Pour the sauce over the chicken and mushrooms. Cover the dish with aluminum foil and bake for 45 minutes.
Garnish with rosemary and serve.

Find it online: https://foodgardening.mequoda.com/recipe/golden-mushroom-and-chicken-casserole/