Creamy Mushroom Chicken

You can use whole pieces of chicken or chicken breast pounded to an even thickness.  Even strips of chicken will work great for this dish.

Ingredients

6 to 8 pieces of chicken
3 Tbs. oil
1/2 tsp. garlic powder
1 tsp. Italian seasoning
salt and pepper to taste
2 (4 oz.) cans mushrooms, drained or 3/4 c. sliced mushrooms
3 Tbs. butter
3 cloves garlic, minced
2 Tbs. flour
1 c. chicken broth or 1 c. hot water and 1 chicken bouillon cube
1 c. heavy cream or half and half
2/3 c. Parmesan cheese

Directions

Preheat oven to 375°

Place chicken in a large bowl. Sprinkle garlic powder, Italian seasoning and salt and pepper over the chicken.  Toss to coat the pieces of chicken evenly. 

In a large cast iron skillet, fry the chicken on both sides until browned, over medium heat. This takes about 2 to 4 minutes on each side. 

Remove chicken to a plate or a casserole dish.  Cover with a lid or a sheet of foil to keep the chicken warm.

Melt the butter in the skillet that you just cooked the chicken in.  Add the mushrooms, and minced garlic cloves. Stirring constantly, cook 3 to 4 minutes. 

Sprinkle the flour into the pan, whisking to combine.

Pour in the chicken broth and heavy cream, whisking constantly until there are no clumps of flour.

Add the Parmesan cheese. Season with salt and pepper to taste.

Pour the sauce over the chicken and cover with a lid or foil. Or return the chicken to the skillet if it is ovenproof and cover it with a lid or sheet of foil. 

Bake 15 to 20 minutes, or until chicken tests done with a meat thermometer. The internal temperature should read 165° when inserted into the thickest part of the meat.

Serve and enjoy.  You may add more Parmesan cheese over the top. This dish is great with creamy mashed potatoes.  You don't have to make these potatoes ahead of time.