While whisking constantly, gradually add milk bring to a simmer. Add flour and garlic cook, whisking, 1 minute.
In a 5-quart Dutch oven or heavy pot, melt butter over medium. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Halve each piece lengthwise, then thinly slice crosswise. Season chicken with salt and pepper cook until opaque throughout, 3 to 5 minutes per side. While pasta is boiling, heat oil over medium-high heat in a large skillet. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente drain pasta and set aside. If you're going to freeze one, use a disposable foil pan. Butter two shallow 2-quart baking dishes. 6 tablespoons butter, plus more for baking dishesĢ boneless, skinless chicken breast halves (about 8 ounces each), halved horizontallyġ0 ounces white or cremini mushrooms, trimmed and thinly slicedġ cup sliced oil-packed sun-dried tomatoes, drainedġ 1/2 cups shredded provolone or mozzarellaġ 1/2 cup freshly grated Parmesan (about 6 ounces)
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