This is a recipe from my wife’s family that I have modified a little. The original calls for Cream of Chicken Soup instead of a velouté sauce, but that seemed too easy. If I am honest the canned soup version is just as good, but mine feels more like cooking. Some day when I am bored I may even make the chicken stock from scratch to make it even harder.
- 2 T unsalted butter
- 1-2 lbs boneless chicken breasts
- 2 c. of Velouté Sauce (See Recipe.) or a can of Cream of Chicken Soup
- 1 c. of sour cream
- 1 can of sliced mushrooms (I’ve considered using fresh, but I’ve had it too many times with the canned and it was hard to picture)
- 1 tsp oregano (optional)
- 1 clove garlic (2 tsp)
Brown chicken in butter until mostly cooked. Mix all the ingredients (except chicken) together in an oven-going pot. Add chicken and cook at 350° for 1 and 1/2 hours. Serve over rice.