Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 pounds boneless chicken breast, cut into strips
• 8 ounces cremini mushrooms, sliced
• 5 ounces oyster mushrooms, stemmed and sliced
• 4 ounces shiitake mushrooms, stemmed and sliced
• 1 clove garlic, finely chopped
• 2 tablespoons all-purpose flour
• 1/2 cup white wine
• 2 cups chicken stock
• 1/2 teaspoon ground sage
• salt and ground black pepper to taste
• 1/4 cup heavy whipping cream
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a very large skillet over medium heat. Add chicken strips; cook and stir until browned, 1 to 2 minutes per side. Transfer to a casserole baking dish.
3. Place cremini mushrooms, oyster mushrooms, shiitake mushrooms, and garlic in the same skillet; cook and stir until tender, about 5 minutes. Stir in flour until well-incorporated. Slowly mix in white wine. Add chicken stock, sage, salt, and black pepper; bring sauce to a simmer and cook, until thickened, about 5 minutes. Remove from heat and stir in heavy cream.
4. Pour sauce over chicken in the casserole dish; stir gently to combine. Cover with aluminum foil.
5. Bake in the preheated oven until bubbly, about 30 minutes. Garnish with parsley before serving.