These morning sausages are a delicious complement to your breakfast plate because they are lightly spiced and have a hint of sweetness. For a quick grab-and-go meal throughout the week, I prepare a lot of them. They can be refrigerated; just let them thaw in the fridge over night.
| Prep Time: | 25 mins |
| Cook Time: | 44 mins |
| Total Time: | 1 hr 9 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 tablespoons vegetable oil
- 1 ½ pounds boneless chicken breast, cut into strips
- 8 ounces cremini mushrooms, sliced
- 5 ounces oyster mushrooms, stemmed and sliced
- 4 ounces shiitake mushrooms, stemmed and sliced
- 1 clove garlic, finely chopped
- 2 tablespoons all-purpose flour
- ½ cup white wine
- 2 cups chicken stock
- ½ teaspoon ground sage
- salt and ground black pepper to taste
- ¼ cup heavy whipping cream
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a very large skillet over medium heat. Add chicken strips; cook and stir until browned, 1 to 2 minutes per side. Transfer to a casserole baking dish.
- Place cremini mushrooms, oyster mushrooms, shiitake mushrooms, and garlic in the same skillet; cook and stir until tender, about 5 minutes. Stir in flour until well-incorporated. Slowly mix in white wine. Add chicken stock, sage, salt, and black pepper; bring sauce to a simmer and cook, until thickened, about 5 minutes. Remove from heat and stir in heavy cream.
- Pour sauce over chicken in the casserole dish; stir gently to combine. Cover with aluminum foil.
- Bake in the preheated oven until bubbly, about 30 minutes. Garnish with parsley before serving.
- If taking to a party, cool to room temperature, cover with aluminum foil, and store in the refrigerator. Bake in the oven when needed, adding 10 minutes to the cook time.
Nutrition Facts
| Calories | 209 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 3 g |
| Sodium | 313 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Added a can of cream of mushroom soup
This is my first time making this recipe. I had a lot of mushrooms (Portobello, Oyster and regular White Button) that needed to be used up so searched online and decided to try this recipe. It was quite easy and fairly quick to make. I changed it somewhat and very glad I did as I believe the taste would have been quite bland. I first sautéed a medium onion and stalk of chopped celery in the skillet before cooking the chicken and added it to the mushroom mixture while cooking. I used summer savory instead of sage and 3 tablespoons corn starch instead of flour in the mushroom mixture. Next time I will add more seasoning and little more garlic. All in all this is a pretty good recipe as is or a good base to adjust to your own taste. It is good alone or would be good served with egg noodles, pasta or rice. PS…My husband finished off the whole dish!!! Lol
This is a great dish. Other reviews indicate that it is too soupy. The key is to simmer the sauce “until thickened”, which may take more than 5 minutes. Serving over rice or noodles is a good alternative, as reviewers have noted. Will definitely keep this recipe.
I made a few changes to this. I used butter instead of oil – doubled up on the chopped garlic.. I also used two left-over cooked chicken breasts from a previous meal. So I only had to saute the garlic and mushrooms and then followed the rest of the recipe. I elected not to pop this casserole into the oven simply continued to cook on the stove-top. I cut the chicken stock amount to 1 1/2 cups having noted other reviews stating that there was too much liquid. I served this with farfalle pasta. My husband absolutely loved it! I’ll make it again – so easy to put together and a great way to use left-over chicken too!
My family is Gluten intolerant so I replaced the All-Purpose-Flour with 3 tablespoons of Cornstarch: one after the mushrooms were cooked and the other two after the wine and the stock were in. I used white mushrooms only as that all I had (20oz). I served it over GF spaghetti and a side salad. The results? My family loved it!!! It was almost gone at the end as almost everyone took seconds. Very delicious!
Very savory, added green onions, fresh spinach, Worcestershire, and Kitchen Bouquet, then doubled the sage, 2 tablespoons of parsley, 1 tsp Hungarian paprika and 1 tsp cumin to add a Smokey earthiness. Served over basmati rice and baby snow peas.
Love this recipe and so does my family… served it over homemade mashed potatoes… delicious!
This recipe was easy and my husband loved it. My two girls also enjoyed it with bow tie pasta. Will definitely make this again. I will be adding onions and complete seasoning next time for more flavor.
As written, this recipe has the problem of too much liquid — closer to a soup than a casserole. However, the flavor is excellent, so don’t be too quick to write this one off. I think it could be a big success with the following changes: First, reduce the amount of chicken stock to just 1 cup, which would be plenty. While it’s simmering, sprinkle in a little more flour until the sauce thickens. While it’s in the oven, remove the foil for the last 10 minutes or so. Finally, consider serving it over something. We had it over egg noodles, and that was really delicious.
This was tasty but somewhat bland. I sauteed the chicken with red pepper flakes, then added sliced onion along with the mushrooms and garlic. Also added herbs de provence. The finished dish had much more liquid in the dish than the picture, but we served it over rice so it worked out.
No changes made, followed to the letter, runny horrible waste of time
Fairly decent flavor. I was trying to use up some leftover grilled chicken. Feels like it’s halfway to being a chicken & mushroom soup, just needs more broth/stock. I used more flour than called for to thicken to consistency that felt more like a casserole to me, otherwise a little too watery. Topped with butter fried sage leaves instead of parsley–a complementary flavor and nice textural add. Served over rice with a side of rainbow carrots. If I didn’t have leftover chicken, I don’t know that I’d go to this recipe again. But, I’ll certainly consider again if I find myself with purposeless chicken!
I love everything about it. It was easy and didn’t take that long to make. I used small Portabella mushrooms, and a Merlot wine instead of white. It was delicious! I will definitely make it again!
Absolutely delicious! I used button mushrooms because I had some that needed to be used and I omitted the white wine because I don’t ever have it. I doubled the heavy cream and cooked until it reached a soft boil. I then added the chicken-mushroom mixture back into the pot and cooked until thoroughly warmed. Hubby came into the kitchen, tasted it and proceeded to serve himself before I had a chance to bake it! So we ate it that way and it was delicious!
this was so good, I served it over German spaetzle (dumplings) I the only thing different I did is added some garlic.