Cheesy Chicken

Beth Streeter

By
@bakeratheart

Everyone loves this recipe! It is very fattening. But you can change the half and half to 1% milk and use a low fat cheddar for the top. If you change the half n half just make sure you add additional flour so it thickens.


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Rating:

Serves:

6

Prep:

20 Min

Cook:

1 Hr

Ingredients

6 Tbsp
all purpose flour divided
1 tsp
paprika
1 1/2 tsp
salt divided
1/4 tsp
ground black pepper
6
boneless skinless chicken breasts
1/4 c
butter (1/2 stick)
2 Tbsp
water
1 1/4 c
half and half
6 oz
fresh mushrooms sliced
1 Tbsp
lemon juice, fresh
1 1/2 c
mild shredded cheddar cheese

Directions Step-By-Step

1
In a shallow dish or bowl combine 4 tablespoons flour, paprika, 1 tsp salt and pepper.
2
Dredge chicken breasts in flour mixture until well coated.
3
In a large skillet brown the chicken in 1/4 cup of butter.
4
Add water and let simmer covered for 30-35 minutes.
5
Meanwhile preheat oven to 350 degrees.
6
When chicken breasts are done simmering, remove from skillet (saving the drippings) and place in a 9x13in baking dish.
7
In the same skillet you cooked the chicken breasts in, with the drippings, Combine remaining 2 Tbs. flour, 1/2 tsp. salt and half and half.
8
Over medium heat mix together until thick and bubbling.
9
Add mushrooms and lemon juice and stir together.
10
Pour sauce over chicken and bake uncovered in your preheated oven for 30 minutes.
11
About 8 minutes before it's done, sprinkle mild cheddar over the top. When it's melted you are done!

About this Recipe

Course/Dish: Chicken