Created by LindasBusyKitchen on January 9, 2015
Step 1: Season chicken with salt and pepper, and dredge both sides in flour.
Step 2: Heat 3 tablespoons oil in a large skillet, over medium-high heat. Once oil is hot, add chicken and saute until golden. Work in batches if needed so you don’t crowd your pan. Don’t worry about cooking the chicken through; it still needs to go in the oven.
Step 3: Transfer chicken to a 9 X 13 inch casserole baking dish.
Step 4: Wipe down the skillet with a paper towel. Add 3 tablespoons oil along with sliced mushrooms and diced onions, and saute until soft and golden.
Step 5: Add garlic and saute another 1-2 minutes. Spread mixture over the chicken.
Step 6: In a medium saucepan (or in the same pan you’ve been using), melt 3 tablespoons butter.
Step 7: Whisk in 3 tablespoons flour until lightly golden (1-2 minutes).
Step 8: Add 1 1/2 cups chicken broth, 1 tablespoon lemon juice, 1/4 teaspoon pepper, and whisk until smooth.
Step 9: Add 1 cup Half and Half, and bring to a simmer.
Step 10: Season with salt and pepper, to taste.
Step 11: Pour sauce over the chicken and mushrooms.
Step 12: Cover with foil, and bake at 350 degrees F, for 45 minutes.
Step 13: Serve warm or hot over mashed potatoes, pasta or rice.