Cooking Instructions

• Preheat your oven to 375F and position the rack in the top third of the oven.
• Cut the chicken breasts in half lengthwise so you've got 6 thinner cutlets. Generously season both sides with salt & pepper and coat each piece in flour. Shake off any excess flour.
• Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Cook the chicken in two batches, lightly browning each piece for about 3-4 minutes per side. Transfer to a 9×13 casserole dish as you finish.
• Add 1 tablespoon of the butter to the same skillet. Once it melts, add the mushrooms and cook until seared and water is cooked off, about 5 minutes. Transfer to the casserole dish.
• In the same skillet, over medium heat, add the remaining 2 tablespoons of butter. Once melted, add flour and garlic. Cook for about a minute, stirring constantly.
• Pour in the sherry, then whisk in the cream until smooth. Cook for a few minutes until thickened slightly. Season with salt & pepper.
• Pour the cream sauce over the chicken and mushrooms, and top with cheese slices.
• Cover the casserole with foil and bake for 20 minutes. Remove foil and broil for a few minutes until cheese is browned.
• Let the chicken rest for a few minutes before serving.