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1
Preheat oven to 375 degrees.
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2
Salt and pepper both sides of chicken breasts and wrap individually in aluminum foil.
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3
Place chicken packets into a baking dish and put them in the oven for about 1 hour.
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4
When chicken is almost done, begin making your sauce.
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5
Sauce may also be made ahead of time and stored in the fridge, then reheated.
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6
In a large sauce pan, add mushrooms, onion, and garlic and butter.
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7
Sautee until mushrooms are cooked through.
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8
Add flour and quickly whisk into butter and mushroom mixture.
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9
Continue to cook for approximately 1 minute while whisking constantly to prevent burning.
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10
Add beef broth and whisk in completely.
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11
Add milk, 1/4 of a cup at a time.
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12
Whisk in completely and allow to come to a boil after each addition.
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13
The first two additions will be rather thick and will begin to boil almost instantly.
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14
Remove from heat and stir in the smoked white cheddar until completely, or almost completely melted.
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15
This cheese does not melt easily and some small pieces may remain.
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16
This is okay.
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17
Stir in parmesan until melted.
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18
Stir in cream cheese until melted.
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19
If sauce is too cool, return to stove over low heat just until warm.
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20
Do not boil.
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21
Remove chicken from the oven and top each with 1/4 cup of sauce (or more if desired).
