Creamy Gloria Chicken Bake (Print Version)
# Ingredients:
→ Chicken Mushroom Bake
01 -
3 garlic cloves, chopped
02 -
1 medium onion, chopped fine
03 -
450 g white mushrooms, sliced thick
04 -
90 ml olive oil, split
05 -
240 ml plain flour to coat
06 -
0.25 teaspoon black pepper, more if you like
07 -
1.5 teaspoons sea salt, plus some extra if needed
08 -
1.15 kg chicken breasts, sliced into strips
→ Creamy Sauce
09 -
240 ml half and half, or do a mix of 120 ml cream with 120 ml milk
10 -
15 ml fresh lemon juice
11 -
360 ml chicken stock
12 -
24 g flour, plain
13 -
45 g unsalted butter
# Instructions:
01 -
Mix salt and pepper over the chicken strips till coated on every side. Press each strip into the flour so it’s coated all over.
02 -
Warm half the olive oil in your big pan on medium-high. Lay in the chicken (don’t crowd the pan), cooking both sides. Just get them golden—they don’t have to be fully cooked. Move chicken to a big baking dish (33x23 cm).
03 -
Wipe the pan clean. Pour in the rest of the olive oil. Toss in the mushroom slices and chopped onion. Let them soften and brown. Mix in the chopped garlic right at the end—just another minute or two. Then scoop this on top of your chicken in the baking pan.
04 -
Set a saucepan on medium. Melt the butter. Add the flour, and cook while stirring for just a minute until it’s a bit darker. Slowly whisk in the chicken stock plus lemon juice till smooth. Now pour in the half and half (or cream and milk). Let it warm and thicken up to a little bubble. Shake in salt and pepper if you want more.
05 -
Pour your warm sauce over all the chicken and mushrooms. Cover the dish with foil tight. Pop it in the oven at 175°C for 45 minutes. Serve nice and hot. Goes great with rice, noodles, or mashed potatoes.
# Notes:
01 -
Stick with a regular baking dish instead of a Dutch oven for best results.
02 -
It stays juicy, reheats nicely, and works well for meal prep.