Ingredients 2 large chicken breasts, halved 5 T. olive oil 1 leek, white and light green parts, chopped 1 celery stalk, chopped 10 oz. cremini mushrooms, (baby bello) halved if large 3 T. flour 3 T. sherry 2 1/4 c. chicken stock 3/4 c. whole milk 1 bay leaf 8 slices dense multi-grain bread, crusts removed, sliced into triangles 2 T. chopped parsley 1/3 c. grated Parmesan
Instructions 1. Preheat oven to 350 degrees. Season chicken with salt and pepper on both sides. Heat 2 Tablespoons. oil in a medium frying pan over medium-high heat. Add chicken and cook on one side for approx. 3-4 minutes., until browned. Flip over, reduce heat and cook all the way through. Once finished, set aside on a plate. 2. Heat remaining oil in pan on medium heat. Add leaks, mushrooms, celery and a pinch of salt. Cook until golden brown and tender, about 10 minutes. Stir in flour and cook, stirring often for about 2 minutes. Add sherry, stock, milk and bay leaf. Bring back to a boil, then turn heat down to a simmer. Cook for about 5 minutes. Discard bay leaf. 3. Arrange bread on bottom of large baking dish, overlapping slightly. Spoon half the vegetables and sauce over bread. Slice chicken crosswise, 1/2 inch thick, and arrange on bread. Spread remaining vegetables and sauce over chicken, topping with parsley and Parmesan. Bake until golden brown and bubbling, about 25-30 minutes. Allow to sit for 15 minutes. before serving.
Description
I love the use of cremini mushrooms
Notes This is a very nice dish which would work well as part of a buffet. It can be assembled in advance and then cooked when needed.
Source Living Magazine
Comments