Ingredients

The following ingredients have 4 Servings
  • 4 chicken breasts (1/2 inch thick, boneless and skinless *see notes)
  • 4 Tbsp unsalted butter (divided)
  • 1 tsp kosher salt (divided)
  • 1/2 tsp ground black pepper (divided)
  • 8 ounces mushrooms (sliced)
  • 1 green bell pepper (seeded and diced)
  • 3 Tbsp flour (all-purpose)
  • 1-1/2 cups whole milk
  • 1/2 cup sour cream
  • 1/4 tsp nutmeg (ground)
  • 1 cup dried herb stuffing mix
  • 4 ounces asiago cheese (about 1 cup shredded)
  • Optional (fresh Italian parsley chopped, for garnish)

Instruction

  • Preheat the oven to 425 degrees F.
  • Liberally salt and pepper both sides of the chicken breast.
  • Melt 2 tablespoons of butter in a large skillet over medium heat. Saute the chicken for 2-3 minutes on each side, remove from the skillet, and set aside. (Chicken will not be cooked through at this point.)
  • Add the bell pepper and mushrooms to the skillet and saute for about 5 minutes, stirring occasionally until the bell pepper is tender and mushrooms are cooked. Remove from the skillet and set aside.
  • Add 2 tablespoons butter to the skillet and sprinkle in 3 tablespoons of flour. Whisk constantly and cook for 1-2 minutes.
  • Slowly add the milk, whisking constantly until the mixture is smooth without any lumps. Add the sour cream, nutmeg, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of ground black pepper. Cook for an additional 2-3 minutes until the sauce has thickened.
  • Generously grease a baking dish that will fit the chicken breasts in a single layer and add the chicken breasts.
  • Spoon the mushroom and bell pepper mixture on the top of the chicken.
  • Pour the sauce over the chicken and top each breast with about 1/4 cup of the dry herb stuffing mix.
  • Finally, spread the shredded asiago cheese evenly over the top of each chicken breast and place in the oven.
  • Bake at 425 degrees for about 20 minutes or until a meat thermometer inserted in the thickest part of one of the chicken breast reads 165 degrees F. (Twenty minutes assumes that your chicken pieces are about 1/2 inches thick. If they are thicker or thinner it will take more or less time.)
  • Remove from the oven, sprinkle with parsley if desired, and serve immediately.