Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, chicken bake with mushrooms and sundried tomatos. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Spoon sauce over chicken; sprinkle with parsley. This baked chicken with tomatoes is an easy earthy dish, an excellent choice for a family meal. It's reminiscent of a rustic chicken cacciatore or hunter-style chicken. The chicken pieces are coated with seasoned flour and browned, and then they're baked with the tomato and mushroom mixture.
Chicken bake with mushrooms and sundried tomatos is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Chicken bake with mushrooms and sundried tomatos is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have chicken bake with mushrooms and sundried tomatos using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Chicken bake with mushrooms and sundried tomatos:
- Take 4 boneless,skinless chicken breast fillets
- Take 400 grams finely sliced fresh white organic mushrooms
- Make ready 1 finely cubed onion
- Take 4 clove thinly sliced garlic
- Make ready 2 pinch dried basil
- Take 2 pinch dried thyme
- Take 1 sea salt
- Get 8 sliced sundried tomatoes
- Get 3 cup milk
- Make ready 9 tsp cornflour
- Make ready 4 tbsp extra virgin olive oil
I also wish the sauce had been thicker and creamier - maybe cornstarch or cream stirred in. Sea salt and black pepper to taste. Melt the butter, add the chopped onion and sauté until the onion is transparent; add the garlic and cook one minute. Pour in the white wine or broth and reduce to half, being sure to scrape any bits off the bottom of the skillet.
Steps to make Chicken bake with mushrooms and sundried tomatos:
- Saute fillets in the oil in a pan. Once they are "shielded", when they actually get some color on both sides, you add the sliced onion and garlic.
- Then you season with the basil, thyme and sea salt. Following this, you add the sliced mushrooms and add 1 1⁄2 cup of the milk and simmer until the fillets are almost cooked.
- Once this point is reached, you dilute the cornflour in the remaining milk and you add this mixture in the pan.
- When the sauce is almost thickened, you transfet the contents of the pan in a baking tray. Then you add the sliced sundried tomatoes and baked in a preheat oven at 180o C for 25 minutes. Et voilà!
Melt the butter, add the chopped onion and sauté until the onion is transparent; add the garlic and cook one minute. Pour in the white wine or broth and reduce to half, being sure to scrape any bits off the bottom of the skillet. Remove the chicken to the plate. Add artichokes, sun-dried tomatoes, capers, and lemon juice to the same skillet. Juicy chicken breasts quickly marinated with lemons, sun-dried tomatoes, and fresh basil.
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