This mushroom and chicken casserole recipe is a delicious one-dish dinner solution for a busy weeknight. Bake the chickencasserole while the potatoes cook; keep it warm for a few minutes while you mash the potatoes and make the sauce.
1 pound boned, skinned chicken breast halves, rinsed
3/4 cup chopped green onions
2 tablespoons drained capers
2 tablespoons cream sherry
1 tablespoon soy sauce
1 teaspoon minced peeled fresh ginger
1 1/2 pounds thin-skinned potatoes, rinsed, peeled, and cut into 1/2-inch cubes
1/2 teaspoon dried tarragon
2 teaspoons cornstarch
About 1/2 cup low-fat (1%) milk
1/4 cup shredded gruyère or Swiss cheese
Salt and pepper
How to Make It
Pour one recipe's worth of Mushroom Essence through a fine strainer into a 4- to 5-quart pan; discard the ginger. Put mushrooms in a shallow 10- to 11-inch oval casserole (about 2 1/2 qt.). Cut each chicken breast in half horizontally into two thinner pieces. Add chicken, 1/2 cup green onions, capers, sherry, soy sauce, and ginger to mushrooms; mix and spread level. Cover casserole tightly with foil.
Bake chicken in a 375° oven until meat is no longer pink in center of thickest part (cut to test), about 15 minutes; keep warm.
While chicken bakes, add potatoes and tarragon to mushroom broth. Bring to a boil over high heat; cover and simmer until potatoes are soft enough to mash easily, about 15 minutes. Drain potatoes in a strainer over a bowl. Pour liquid back into pan and put potatoes in the bowl.
Uncover chicken and drain juices into pan. Boil liquid over high heat until reduced to about 3/4 cup, 4 to 5 minutes. In a small bowl, blend cornstarch with 1 tablespoon water and stir into boiling liquid; stir until boiling again, and remove from heat. Turn oven to broil.
Meanwhile, with a potato masher or a mixer, mash potatoes until smooth, adding enough milk for desired texture. Push chicken and mushrooms toward center of casserole to leave a 1-inch space around the edge. Spoon potatoes (or pipe through a pastry bag with a large plain or star tip) into space. Pour sauce over chicken mixture. Sprinkle potatoes with cheese.
Broil about 4 inches from heat until cheese is very lightly browned, about 4 minutes. Sprinkle with remaining 1/4 cup green onions. Add salt and pepper to taste.
delicious, will defenitely cook again. this recipe can be for special occasions or every day very easy to prepare. I did not have cream of sherry and i used small portebella that's what I had available. I flattened the chicken breast and topped them with the mix. saved the liquid of the mushroom and mixed a little with the mashed potato and kept the residue for gravy. it does not take long to prep. chicken came out tender and delicious. Do not salt your chicken ahead of time, soy and chicken broth are salty - i sprinkled black pepper on my chicken.... delicious ...to be repeated....bon appetit
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