Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken bake with mushrooms and sundried tomatos. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chicken bake with mushrooms and sundried tomatos is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Chicken bake with mushrooms and sundried tomatos is something that I have loved my entire life. They’re fine and they look wonderful.
Sprinkle chicken with salt and pepper. Spoon sauce over chicken; sprinkle with parsley. Add cooked chicken, sun-dried tomatoes, paprika, and Parmesan cheese. Make any final seasoning adjustments with salt and pepper, then the pasta is ready to be served.
To get started with this particular recipe, we must first prepare a few ingredients. You can have chicken bake with mushrooms and sundried tomatos using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Chicken bake with mushrooms and sundried tomatos:
- Make ready 4 boneless,skinless chicken breast fillets
- Prepare 400 grams finely sliced fresh white organic mushrooms
- Prepare 1 finely cubed onion
- Prepare 4 clove thinly sliced garlic
- Take 2 pinch dried basil
- Take 2 pinch dried thyme
- Get 1 sea salt
- Prepare 8 sliced sundried tomatoes
- Get 3 cup milk
- Get 9 tsp cornflour
- Get 4 tbsp extra virgin olive oil
Elegant enough for date night, quick and easy enough for a weeknight dinner. Sure to be a family favorite! Last step is to scoop the chicken onto plates then spoon the mushroom, spinach and sun dried tomato mixture on top. I served the cheesy chicken and vegetables with a side of roasted asparagus, which adds to the nutrition of this veggie-packed dish, but my parmesan-garlic quinoa or heck even a simple side of buttered bread would also.
Instructions 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!
Last step is to scoop the chicken onto plates then spoon the mushroom, spinach and sun dried tomato mixture on top. I served the cheesy chicken and vegetables with a side of roasted asparagus, which adds to the nutrition of this veggie-packed dish, but my parmesan-garlic quinoa or heck even a simple side of buttered bread would also. Add in minced garlic, a pinch of salt and black pepper, whisk again to combine. Pour dressing over chicken, tomatoes and mushrooms. Add in the butter and cook until melted.
So that is going to wrap it up with this exceptional food chicken bake with mushrooms and sundried tomatos recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
