Preparation
1. Preheat oven to 375°. 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.
2. Melt 2 Tbsp. butter in skillet over medium-high heat. Add
shallots, and sauté 3 minutes or until translucent. Add garlic, and
sauté 30 seconds. Add mushrooms; cook, stirring often, 4 to 5 minutes
or until tender. Stir in sherry, and cook, stirring often, 1 minute.
3. 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.
4. Bake at 375° for 30 to 35 minutes or until a meat thermometer
inserted in thickest portion of chicken registers 165°. Remove from
oven, and let stand 10 minutes. Sprinkle with almonds.
Originally Submitted
1/19/2013
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