Ingredients
8
8 servings
- •3 tablespoons vegetable oil
- •1.5 pounds boneless chicken breast, cut into strips
- •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
- •0.5 cup white wine
- •2 cups chicken stock
- •0.5 teaspoon ground sage
- •salt and ground black pepper to taste
- •0.25 cup heavy whipping cream
- •1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a very large skillet over medium heat. Add chicken strips; cook and stir until browned, 1 to 2 minutes per side. Transfer 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 in the casserole dish; stir gently to combine. Cover with aluminum foil.
- Bake in the preheated oven until bubbly, about 30 minutes. Garnish with parsley before serving.
Nutritional Facts
Per 8 servings
- Calories: 209
- Carbohydrate: 5g
- Fat: 10g
- Fiber: 1g
- Protein: 20g
- Sugar: 1g
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