Portabella Chicken Provencal Casserole
2 tablespoons oil
8 boneless, skinless chicken breasts, cubed
1 1/2 teaspoon marjoram
1 1/2 teaspoon thyme
1 1/2 teaspoon rosemary, crumbled
freshly ground pepper
1 tablespoon butter or margarine
3-4 fresh portabella mushrooms*, chopped
3 cloves garlic, minced
1/2 cup dry white wine, optional
1/4 cup all purpose flour
2 cups chicken broth
1/2 cup chopped green onions
In large saucepan, heat oil. Add chicken. Cook until no pink remains. Stir in
marjoram, thyme, rosemary and pepper to taste. Transfer to 13 x 9 inch casserole
In same saucepan, melt butter. Add mushrooms and garlic. Saute 6 to 7 minutes or
until mushrooms are tender. Add while wine. Cook 2 minutes. Add to chicken
mixture with slotted spoon.
Whisk flour into remaining juices in saucepan. Cook 1 minute. Add chicken broth.
Cook and stir over medium high heat until thick and bubbly. Add green onions.
Cook 1 minute. Pour over chicken mushroom mixture. Toss lightly to coat.
Bake at 350F 20 minutes or until heated through. Serve over bed of brown or
white rice. Garnish with paprika and fresh parsley, if desired.
Serves 6 to 8.
*To clean portabella mushrooms: Hold each mushroom upright. Tap the cap to
dislodge dirt from the gills. Clean with a soft brush.