This simple and easy dinner recipe is rich and decadent. with a creamy sauce with mushrooms. Baked in a casserole dish, this gluten-free meal is the ultimate comfort food with juicy oven baked chicken. Low carb keto recipe.
Sauté onions and mushrooms in a medium skillet until soft. Add the garlic and cook for another 1-2 minutes, then remove from the skillet and set aside.
In the same skillet, melt ¼ cup of butter over medium heat. Whisk in the cornstarch and cook 1-2 minutes. Add milk and broth and whisk.
Add vegetables back to the pan and bring to a boil. Turn the heat down a little and simmer the mixture (that means cook it just below boiling) until it is thickened. Remove from the heat and set aside.
Place the chicken breasts in a 9x13 baking dish in a single layer. Cover each breast with a slice of Swiss cheese.
In a medium bowl, mix the cooling mushroom mixture with the sherry and yogurt. Carefully spread over top of the chicken breasts without displacing the cheese slices.
Melt remaining ¼ cup of butter in a clean skillet. Add in the dill and crushed corn flakes. Lightly toast the corn flakes, then sprinkle the mixture onto the chicken breasts in the casserole dish.
Bake for 45 minutes or until the chicken is cooked through.