2lbboneless, skinless chicken breasts cut into one-inch strips
1tsppaprika
½ tspgarlic powder
Salt and pepper
¾ cupall-purpose flour
5tbspolive oil, divided
1lbmushrooms, thickly sliced
½ cuponion, diced
3garlic cloves, minced
1tsporegano
½ tspthyme
For the sauce:
3tbspunsalted butter
3tbspall-purpose flour
1 ¼ cupchicken broth
¼ cupwhite wine
1tbsplemon juice
½cuphalf and half
1tsporegano
Salt and pepper to taste
Instructions
Cut the chicken breasts into one-inch strips, season with salt, pepper, garlic powder, and paprika
Place the flour in a shallow dish. Dredge the seasoned chicken strips lightly with flour, removing any excess.
Heat 4 tbsp of olive oil in a large skillet over medium-high heat and brown the chicken strips on both sides, about 3-4 minutes per side. You might need to work in batches. Transfer the brown chicken strips to a 9x13-inch casserole dish
Using the same skillet (wipe any burnt pieces with a paper towel), heat 1 tbsp of olive oil and saute the diced onion and sliced mushrooms until slightly brown, about 4-5 minutes. Add the minced garlic, thyme, oregano, salt, and pepper to taste. Cook for one more minute. Spoon the mushroom mixture over the browned chicken pieces.
Make the Sauce:
Wipe down the skillet again and melt the butter over medium heat. Add the flour and cook, stirring constantly, until golden, about 2 minutes
Whisk in the chicken broth, white wine, lemon juice, salt, pepper (to taste), and oregano. Whisk until smooth dissolving any lumps that may have formed
Mix in the half and half and simmer until thick
Pour over the chicken and mushrooms, cover with foil, and bake for 45 minutes or until the chicken is cooked through