Chicken and mushroom casserole

I was a little disappointed with this dish. I was expecting it to be nice and creamy and flavoursome. Instead, it was funny and tasted like it was missing something. On the upside, the chicken wasn't dry.

- 4 chicken breasts, sliced 

- salt and pepper

- flour to coat

- 6 tablespoons oil, divided

- 500g mushrooms, sliced thick

- 1 medium onion, diced

- 3 cloves garlic 

Sauce:

- 3 tablespoons unsalted butter

- 3 tablespoons flour

- 1 1/2 cups chicken broth

- 1 tablespoon lemon juice

- 1 cup half and half (or 1/2 cup each of milk and cream)

1. Season both sides of the chicken and dodge in flour. Heat 3 tablespoons oils and brown the chicken. Transfer to a 13x9 baking dish. 

2. Wipe down the pan with paper towel and add the rest of the oil. Salute the mushrooms and onion until soft. Add the garlic and cook for another 1-2 minutes. Spread over the chicken. 

3. To make the sauce, melt the butter and whisk in the flour and cook until golden. (1-2 minutes).

4. Add the broth, lemon juice, and 1/4 teaspoon pepper and whisk until smooth. Add the half and half. Season to taste. 

5. Pour into the baking dish, cover with foil, and cook for 45 minutes at 180 degrees celcius.