Country Baked Chicken

Updated April 2, 2017
print In this dish, chicken breasts are first poached, then they're covered with a savory Parmesan cheese sauce with mushrooms then the dish is baked with a toasted almond topping. Feel free to leave the almonds out and sprinkle with about 1/2 cup of buttered bread crumbs just before baking.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes



  1. Heat the oven to 350 F.
  2. Melt 4 tablespoons of butter in a saucepan. Stir in flour and cook, stirring, for 3 minutes. Gradually add the cream and chicken broth, stirring until smooth and thickened. Season with the salt and pepper, to taste and then stir in Parmesan cheese and herbs. Set aside.
  3. In a skillet, saute mushrooms in remaining 2 tablespoons butter. Place the chicken in a 2 quart casserole and top with mushrooms. Sprinkle with salt and pepper. Pour sauce over and bake, uncovered, for 25 minutes.
  4. Remove from oven. Sprinkle with the chopped almonds. Return to oven and continue baking for 10 minutes longer.
Recipe adapted from "Maine Ingredients"
*To poach chicken, put in a deep skillet or saute pan, sprinkle lightly with salt and pepper, and cover with water. Bring to a boil; reduce to simmer for 8 minutes. Cover and let stand for 30 minutes.

Serves 4

Calories per serving: 618
Fat per serving: 44.8g


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Chicken and Turkey Recipes Index

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