Creamy Chicken Bake (Print Version)
# Ingredients:
→ Chicken Prep
01 -
6 chicken breasts, halved down the middle
02 -
A pinch of salt and pepper, or more if needed
03 -
1 tbsp of olive oil
04 -
Some flour to lightly coat the chicken
→ Sauce Ingredients
05 -
8 oz of cremini mushrooms, thinly sliced
06 -
4 tbsp of butter, split up into 3 portions
07 -
2 cloves of garlic, finely chopped
08 -
2 tbsp of flour
09 -
1/2 cup of sherry (dry)
10 -
1 and a half cups of heavy cream
→ Final Topping
11 -
6 slices of Muenster cheese
# Instructions:
01 -
Set your oven to 375°F and place the rack near the top. Slice the chicken into cutlets, season them generously with salt and pepper, and give them a dusting of flour.
02 -
Warm a bit of olive oil and 1 tbsp of butter in a large skillet over medium heat. Brown the chicken on both sides for 3-4 minutes in batches. Move browned chicken to a casserole dish (9x13).
03 -
Using the same skillet, melt 1 tbsp more butter. Toss in the mushrooms and cook until they brown with no liquid left, approximately 5 minutes. Transfer these to the casserole with the chicken.
04 -
In the pan, melt the rest of the butter. Add the minced garlic and flour, letting it cook for about a minute. Stir in the sherry first, then whisk in the cream until the mixture is smooth and just slightly thick.
05 -
Pour your creamy sauce onto the chicken and mushrooms in the dish. Lay the cheese slices over the top. Cover with foil and bake for 20 minutes. Remove foil and broil until the cheese gets bubbly and golden.
# Notes:
01 -
Muenster cheese can be swapped out for mozzarella, Gruyere, or Swiss.
02 -
Marsala wine is also a good stand-in for sherry.