2 pounds chicken tenders, cut into 1-inch chunks
½ teaspoon salt
½ teaspoon freshly cracked pepper
4 tablespoons flour, divided
2 teaspoons vegetable oil
8 ounces white or cremini mushrooms, cleaned and sliced
2 shallots, minced
2 cloves garlic, smashed then minced
4 tablespoons butter, divided
¼ cup dry vermouth
2 cups chicken stock
1 tablespoon Worcestershire
½ cup sour cream
salt and pepper to taste
8 lasagna noodles, cooked according to the package directions
2 cups mozzarella, shredded
2 pounds chicken tenders, cut into 1-inch chunks
½ teaspoon salt
½ teaspoon freshly cracked pepper
4 tablespoons flour, divided
2 teaspoons vegetable oil
8 ounces white or cremini mushrooms, cleaned and sliced
2 shallots, minced
2 cloves garlic, smashed then minced
4 tablespoons butter, divided
¼ cup dry vermouth
2 cups chicken stock
1 tablespoon Worcestershire
½ cup sour cream
salt and pepper to taste
8 lasagna noodles, cooked according to the package directions
2 cups mozzarella, shredded