Chicken and Mushroom Bake Recipe

Easy And Company Worthy

Chicken and Mushroom Bake Recipe

The wind has been howling outside my windows and the leaves are golden, which means it's time for comfort food in the kitchen. This recipe is one that requires little prep work and finishes cooking in the oven, which gives you lots of time to set the table and toss a salad. Ladle the rich sauce and hunks of chicken over buttered noodles, mashed potatoes, or even rice if you wish. The leftovers are fantastic the next day...if there are any!


4 boneless, skinless, chicken breast halves
2 tbsp flour
1/2 tsp salt
1/4 tsp pepper
1 tbsp olive oil
1 tbsp butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup chicken stock
2 cups small whole mushroom, halved
1 1/2 tbsp tomato paste
1/2 tsp herbes de provence
3 oz black forest ham, cut into thin strips or 5 slices of bacon, cooked until crisp and chopped

  Pre-heat the oven to 350 F.

  Measure out the flour, salt, and pepper into a pie plate or a plate with a rim.  Set aside.  Get a large fry pan going over medium heat with the oil and butter in it.  When the butter is melted and bubbling a bit, dip the chicken breasts in the flour until they are well coated, then set them in the butter/oil mixture.  Fry up the chicken on both sides until they are browned, then remove to an 8 cup casserole dish.

  Turn down the heat and in the same pan, saute the onions until they are softened.  You may need to add a little more oil. Stir in the garlic, and continue to cook but watch carefully so it doesn't burn or get browned, which will make your dish bitter.  After about a minute, sprinkle over the remaining flour from when you dredged your chicken, and give that a stir, as well.  Slowly add the chicken stock, stirring it to bring up the brown bits off the bottom of the pan, then throw in your mushrooms, tomato paste, and herbs.  Let it bubble a bit, then dump the whole works over the chicken breasts sitting in the casserole dish.

  Pop a lid on the casserole dish and set it in the oven for about 30-35 minutes, or until the chicken is cooked through. Remove the lid and sprinkle the ham or bacon over top, then return the dish, uncovered, for about another 5 minutes. 

  To serve, you can either spoon the mixture over top of buttered noodles or mashed potatoes.  Either way, it's great comfort food on a cold day.

Serves 4

Adapted from The Easy Gourmet

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom