Baked Chicken Breasts with Mushroom Cream Sauce
Chicken breasts are lightly breaded, then baked in a creamy sauce with mushrooms, almonds and celery in this easy but elegant dish that perfect for company or a week night meal.
Servings: 4 -6 servings
Calories: 533kcal
Ingredients
- 4-6 boneless skinless chicken breasts
- 1/2 cup + 1 tablespoon flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 tablespoons butter
- 8 ounces sliced fresh mushrooms
- 1/3 cup sliced almonds
- 1/2 cup diced onion
- 2 cloves garlic minced
- 3 stalks celery diced
- 2 cups heavy cream
- Additional salt and pepper to taste
Instructions
- Preheat oven to 350 degrees. In a shallow dish, combine 1/2 cup flour, salt and pepper. Heat butter in a large skillet over medium heat.
- Dredge chicken in flour then add to skillet. Cook for 3-5 minutes per side, or until golden brown. Place chicken in a lightly greased, 9x13 inch baking dish.
- Saute mushrooms, almonds, onions, garlic and celery in same skillet. Pour over chicken. In a medium bowl, whisk together cream, 1 tablespoon flour, and salt and pepper, to taste. Pour over chicken and vegetables in pan.
- Bake, uncovered, for 30-40 minutes, or until chicken is cooked through.
Nutrition
Serving: 1g | Calories: 533kcal | Carbohydrates: 10g | Protein: 30g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 562mg | Fiber: 2g | Sugar: 5g