This amazing stick-to-the-ribs dinner is comfort food extraordinaire. Chicken is cooked with mushrooms, onions and garlic and seasoned with several herbs to amp up the flavors. It's a wonderful entree for company or holiday dinners. Gluten free.
1/2cuphalf-and-half(or up to 1/2 cup more, if desired)
1 1/2tsp.lemon juice
1/4tsp.ground black pepper
1/2tsp.dried thyme
1/2tsp.dried marjoram
1tbsp.dried parsley
1/2tsp.dried sage
1/4tsp.poultry seasoning
1/2 tsp.dried rosemary
1/2tsp.sea salt
Instructions
CHICKEN:
Sprinkle both sides of chicken pieces generously with salt, pepper, thyme and marjoram.
Dredge seasoned chicken pieces in gluten free flour to coat well.
Add 2-3 tbsp. olive oil to a skillet and heat to medium-high heat.
Add chicken and cook about 10-15 minutes on each side until nicely browned.
Remove chicken and place in a 9x13” glass baking dish sprayed with olive oil cooking spray.
With paper towels, carefully clean skillet.
Place skillet back on burner and add remaining olive oil.
Add onions and mushrooms and sauté about 5 minutes until tender.
Add garlic and cook an additional minute or two.
Spread mushroom mixture over top of chicken in baking dish.
SAUCE:
In the same saucepan over medium heat, add butter.
After butter has melted, add flour and cook about 1-2 minutes to make a roux.
Slowly add chicken broth and whisk to combine.
Add lemon juice, salt, pepper, thyme, rosemary, marjoram, parsley, sage, poultry seasoning and half-and-half and whisk again.
Allow sauce to heat until thickened, whisking frequently.
Once the sauce has thickened, check for seasoning.
Add additional salt and pepper or other seasonings, if desired.
Pour sauce over top of chicken and mushroom mixture in baking dish.
Cover with foil.
Bake about 45-60 minutes at 350°, until chicken is cooked through.
Garnish with fresh parsley or thyme, if desired.
Serve over cooked rice, mashed potatoes or noodles.
Notes
NOTE: If you want a slightly thinner sauce, use a full cup of half-and-half rather than merely 1/2 cup.NOTE: My chicken was partially frozen so I baked it at 400 degrees for about an hour. If your chicken is thawed when you start pan-frying, the casserole may be cooked through by 45 minutes. Check with a meat thermometer to ensure doneness.NOTE: You can also use regular flour if you don't need to keep the recipe gluten free.