Chicken Breast and Three Mushroom Casserole

Chicken Breast and Three Mushroom Casserole

• 1 Kg Boneless Chicken Breast, cut into strips


• 3 tablespoons vegetable oil


• 8 ounces Cremini mushrooms, sliced


• 5 ounces Oyster mushrooms, stemmed and sliced


• 4 ounces Shiitake mushrooms, stemmed and sliced


• 1 clove garlic, finely chopped


• 2 tablespoons all-purpose flour


• 1/2 cup white wine


• 2 cups chicken stock


• 1/2 teaspoon ground sage


• salt and ground black pepper


• 1/4 cup heavy whipping cream


• 1 tablespoon chopped fresh parsley

• Preheat oven to 350 degrees F (175 degrees C).


• Heat oil in a very large skillet over medium heat.


• Add chicken breast strips; cook and stir until browned, 1 to 2 minutes per side


• Transfer chicken strips to a casserole baking dish.


• Place Cremini mushrooms, Oyster mushrooms, Shiitake mushrooms, and garlic in the same skillet, cook and stir until tender, about 5 minutes.


• Stir in flour until well-incorporated.


• Slowly mix in white wine.


• Add chicken stock, sage, salt, and black pepper; bring sauce to a simmer and cook, until thickened, about 5 minutes.


• Remove from heat and stir in heavy cream.


• Pour sauce over Chicken Breast strips in the casserole dish; stir gently to combine.


• Cover with aluminum foil.


• Bake in the preheated oven until bubbly, about 30 minutes.


• Serve On bed of white rice and steamed vegetables


• Garnish with parsley before serving.