- 4 chicken breasts
- 40 cloves garlic, skin removed
- Salt and freshly ground black pepper
- 3 tbsp unsalted butter, divided
- 1 1/2 cups white wine
- 2 tbsp all-purpose flour
- 1 1/4 cups chicken stock
- 3 sprigs fresh rosemary
- 3 tbsp heavy cream
- 2 tsp freshly grated lemon zest
- 3 1/3 cups cremini mushrooms sliced
- 2 tbsp unsalted butter
- 2 tbsp truffle oil
- 1 1/2 oz dried porcini mushrooms, rehydrated in
- boiling water
- 1/2 cup butter
- 4 cups milk
- 1 cup Parmesan
- 18 lasagna sheets
- 1 cup Parmesan
- Preheat oven to 400 degrees. Season chicken breasts with salt and pepper on both sides.
- In a large ovenproof dish over medium-high heat, melt 2 tablespoons butter.
- Add chicken, skin-side down, and sear both sides until golden, about 3 minutes per side. Remove chicken from pan and set aside.
- Melt remaining tablespoon of butter in the skillet. Add garlic cloves and stir frequently until golden brown.
- Add the wine to the pan and let it bubble for a few minutes, then stir in the flour, chicken stock, rosemary, lemon zest and cream and add the seared chicken back to the pan.
- Cover the dish and place into the preheated oven, roasting until the chicken is completely cooked through, about 25 to 30 minutes.
- Remove the chicken from the pan and shred, then place back into the sauce.
- Fry the mushrooms until golden, then add the butter, truffle oil and season well with salt and pepper.
- Add the rehydrated porcini and cook for 4 minutes until caramelized and golden brown, then remove from the pan and set aside.
- Melt the butter in a saucepan, then add the flour.
- Mix and cook for 2 minutes, then turn the heat off.
- Add the milk slowly, beating everything together really well between additions, until all the milk is used up.
- Bring to a boil, stirring constantly until thickened, then add a good grating of nutmeg and half of the Parmesan cheese and stir until melted.
- Place a few tablespoons of bechamel on the bottom of a lasagna dish and cover with lasagna sheets.
- Cover with one-third of the chicken mix then add more lasagna sheets.
- Add half of the mushrooms and a few tablespoons of bechamel then more lasagna sheets.
- Continue to build the lasagna like this, finishing with a layer of chicken.
- Add a final layer of lasagna sheets.
- Cover the top with remaining bechamel, then sprinkle with the remaining Parmesan.
- Bake in the oven for 30 minutes, until the top is golden and the lasagna is cooked through.
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