Friday, March 11, 2011
Baked Chicken with Mushroom Sauce
Earlier in the week, I really wanted to make baked chicken with some sort of a mushroom sauce. I started searching online but was dissapointed to find almost all the recipes started with a can of soup:( Now, I'm OK with using a can of soup from time to time but for this recipe I really thought I could do without.
So, since I couldn't find a recipe I liked, I just made my own. It turned out just as I had hoped. This dish was so warm and inviting. The mushroom sauce was creamy and a little tangy....so good over mashed potatoes. The chicken inself was tender and flavorful. YUM!
I think this dish is nice enough to serve to company and it comes together relativly quickly too. I served this with mashed potatoes and green beans but it would would also be perfect over egg noodles.
4 boneless skinless chicken breast halves
1 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon of garlic salt
2 tablespoons butter
1 tablespoon of olive oil
1 tablespoon butter
4 cups sliced fresh mushrooms
1 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup sour cream
1 tablespoon of fresh lemon juice
1/4 teaspoon of lemon zest
2 tablespoons all-purpse butter
2 tablespoons fresh parsley, chopped
Preheat oven to 375°. Lightly, spray a 11-in. x 7-in. baking dish with cooking spray, set aside.
Flatten each chicken breast half to 1/2-in. thickness. Season chicken with salt and pepper.
Place flour, paprika and garlic powder in a resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat.
In a large pan over med-high heat, add the butter and olive oil. Once pan is very hot, add the chicken (make sure to shake off excess flour!) and brown for 2 minutes on each both side. Transfer to the baking dish.
In the same skillet, add the rest of the butter and saute mushrooms for about 3 minutes.
Meanwhile, in a seperate bowl combine the broth,sour cream, lemon juice, lemon zest, 2 Tbsp flour, salt and pepper, whisk to combine. Add the mixture to the saute pan with the mushrooms and stir to combine. Cook the mushroom mixture for 2-3 minutes or until the sauce thickens slightley.
Then add the mushroom mixture to the top of the chicken and bake, uncovered, at 375° for 20-30 minutes or until chicken is no longer pink. Serve with a little parsley and fresh cracked pepper on top.
Source: Chef Mommy Original