Chicken-Mushroom-Sage Casserole
- 1/2 cup butter, divided
- 6 skinned and boned chicken breasts
- 3 shallots, chopped
- 2 garlic cloves, minced
- 1 pound assorted fresh mushrooms, coarsely chopped
- 1/4 cup sherry
- 3 tablespoons all-purpose flour
- 2 (14-oz.) cans chicken broth
- 1 (6-oz.) package long-grain and wild rice mix
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh sage
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup sliced toasted almonds
- Garnish: fresh sage leaves
- Preheat oven to 375u0b0. Melt 1 Tbsp. butter in a large skillet over medium-high heat; add half of chicken, and cook 3 minutes or until browned; turn and cook 1 minute. Transfer to a plate. (Chicken will not be cooked completely.) Repeat procedure with 1 Tbsp. butter and remaining chicken. Wipe skillet clean.
- Melt 2 Tbsp. butter in skillet over medium-high heat. Add shallots, and saute 3 minutes or until translucent. Add garlic, and saute 30 seconds. Add mushrooms; cook, stirring often, 4 to 5 minutes or until tender. Stir in sherry, and cook, stirring often, 1 minute.
- Melt remaining 1/4 cup butter in a 3-qt. saucepan over medium-high heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in broth. Bring to a boil, whisking constantly, and cook, whisking constantly, 1 to 2 minutes or until slightly thickened. Remove from heat, and add rice (reserve flavor packet for another use), next 5 ingredients, and shallot mixture. Spoon into a lightly greased 13- x 9-inch baking dish or disposable foil pan. Top with chicken.
- Bake at 375u0b0 for 30 to 35 minutes or until a meat thermometer inserted in thickest portion of chicken registers 165u0b0. Remove from oven, and let stand 10 minutes. Sprinkle with almonds.
butter, chicken breasts, shallots, garlic, mushrooms, sherry, allpurpose, chicken broth, longgrain, parmesan cheese, flatleaf, fresh sage, salt, pepper, almonds, sage
Taken from www.myrecipes.com/recipe/chicken-mushroom-sage-casserole (may not work)