8 ounces boneless skinless chicken breast, cut into small bite size pieces
1 1/2 pounds white button mushrooms, thinly sliced
1 shallot, thinly sliced
salt & pepper
1/2 cup sour cream
1/2 cup heavy cream
4 ounces mozzarella cheese, shredded
crusty bread for serving
DIRECTIONS
Preheat the oven to 400°F.
Melt the butter in a large saute pan over medium-high heat. Add the chicken, mushrooms, shallot, and 1/4 tsp salt to the pan and cook, stirring occasionally, until mushrooms brown and chicken pieces are cooked through, about 12 minutes. Use a slotted spoon to transfer the chicken and mushrooms to a 1.5-quart baking dish leaving any leftover liquid in the pan.
In a separate bowl stir together the sour cream, heavy cream, 1/4 tsp salt, and 1/4 tsp pepper until thoroughly combined.
Pour the sour cream mixture evenly over top of the chicken and mushrooms. Sprinkle the mozzarella cheese evenly on top and bake in the preheated oven until cheese is melted and nicely browned, 15 to 20 minutes.
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