Slice the chicken into 1-inch strips (smaller if preferred) and season both sides with salt and black pepper. Place the chicken inside a ziplock bag, then add the flour to coat. Shake off any excess flour before transferring the chicken to a plate.
Add 3 tbsp olive oil to a pan/skillet and saute the chicken over medium/high heat. Saute both sides of the chicken until it’s light golden brown. Next, Transfer the chicken to a 13 x 9 casserole baking dish, then wipe the pan/skillet clean using a paper towel.
Add a further 3 tbsp of olive oil back into the pan/skillet and saute the mushrooms with the onion for 5-7 minutes, stirring continously or until brown.
Into the pan, crush three cloves of garlic and cook for 1-2 minutes or until fragrant. Transfer the mushroom mixture to the baking dish with the chicken.
Set the Weber Q up for indirect cooking by placing a convection tray and trivet onto the grill. Preheat for 10 minutes with the lid down by turning the gas control knob/s to the START/HI position.
Wipe the pan/skillet clean with a paper towel and add 3 tbsp of unsalted butter until melted, then whisk in 3 tbsp of flour and let that saute for 1-2 minutes.
Add in chicken stock/broth and 1 tbsp of lemon juice, ¼ tsp black pepper and whisk until smooth. Add 1 cup of half and half milk and heavy whipping cream, and bring it to a light simmer. (taste the sauce and add salt to taste)
Pour the sauce evenly across the chicken and mushrooms and cover the baking dish with foil or a lid if you have one.
Baking Chicken & Mushroom Casserole
Place the baking dish onto the centre of the trivet and bake at 190°C (375°F) to 200°C (390°F) for 45 minutes with the lid down. Or turn the gas control knob down to the medium setting.Family Q: Turn the small gas control knob OFF and the large knob to the medium position.