Country Baked Chicken
Updated April 2, 2017
In this dish, chicken breasts are first poached, then they're covered with a savory Parmesan cheese sauce with mushrooms then the dish is baked with a toasted almond topping. Feel free to leave the almonds out and sprinkle with about 1/2 cup of buttered bread crumbs just before baking.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Recipe adapted from "Maine Ingredients"
*To poach chicken, put in a deep skillet or saute pan, sprinkle lightly with salt and pepper, and cover with water. Bring to a boil; reduce to simmer for 8 minutes. Cover and let stand for 30 minutes.
- Heat the oven to 350 F.
- Melt 4 tablespoons of butter in a saucepan. Stir in flour and cook, stirring, for 3 minutes. Gradually add the cream and chicken broth, stirring until smooth and thickened. Season with the salt and pepper, to taste and then stir in Parmesan cheese and herbs. Set aside.
- In a skillet, saute mushrooms in remaining 2 tablespoons butter. Place the chicken in a 2 quart casserole and top with mushrooms. Sprinkle with salt and pepper. Pour sauce over and bake, uncovered, for 25 minutes.
- Remove from oven. Sprinkle with the chopped almonds. Return to oven and continue baking for 10 minutes longer.
Calories per serving: 618
Fat per serving: 44.8g
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