Chicken Hot Dish with Mushroom Sauce
Chicken Hot Dish with Mushroom Sauce
Submitted by Denise Walburg
20 minutes
60 minutes
Meat and Poultry
Ingredients
- 4 pounds of chicken, cut into 2" pieces
- 2 tablespoons Fustini's Sage and Mushroom olive oil + more for greasing
- 1 cup of rice, cooked
- 2 tablespoons red pepper, chopped
- 1/4 cup water chestnuts, diced
- 4 eggs, well beaten
- 1 1/2 cups milk
- 1 1/2 cups chicken broth
- 2 cups bread crumbs
- salt and pepper to taste
- 1/4 cup Fustini's Sage and Mushroom olive oil
- 1/2 cup mushrooms, sliced thin
- 1/2 cup flour
- 1 tablespoon Fustini's Black Truffle balsamic
- 2 cup chicken broth
- 1/4 cup cream
- 1/4 cup parsley, chopped
- 1/8 teaspoon paprika
- salt and pepper to taste
Directions
- In a large sauté, pan, heat olive oil over medium-high heat. Add chicken and sauté, until brown and cooked. Grease a 9x13 pan and preheat oven to 325 degrees. In a large bowl combine chicken, rice, pimento, eggs, milk, chicken broth, panko, salt and pepper. Place mixture in prepared pan and bake for 1 hour. Cut the cooked dish into squares and served with Mushroom Sauce.
- In a medium saucepan heat olive oil and mushrooms until browned. Add flour and whisk for 2-3 minutes, but do not brown. Add balsamic, chicken broth, cream parsley, paprika, salt and pepper to taste. Cook until thickened.
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