Ingredients
3 large chicken breasts, halved
Salt and pepper
1 tbsp olive oil
4 tbsp butter (divided)
8 oz cremini mushrooms, sliced
2 garlic cloves, minced
Flour (for coating) + 2 tbsp
½ cup dry sherry (or halal white grape juice as a substitute)
1½ cups heavy cream
6 slices Muenster cheese
Instructions
Heat oven to 375°F.
Season chicken with salt and pepper, then lightly coat with flour.
In a skillet, heat oil and 1 tbsp butter. Sear chicken in batches for 3–4 minutes per side. Place in a baking dish.
Add 1 tbsp butter to the same pan. Sauté mushrooms until browned and liquid is gone. Add to the dish.
Melt remaining 2 tbsp butter in the pan. Stir in garlic and 2 tbsp flour, cooking for 1 minute.
Add sherry (or substitute), then whisk in cream until smooth. Let it thicken slightly. Season with salt and pepper.
Pour the sauce over the chicken and mushrooms.
Lay cheese slices on top.
Cover with foil and bake for 20 minutes.
Uncover and broil for a few minutes until cheese is golden.
Rest briefly before serving.
