Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, chicken bake with mushrooms and sundried tomatos. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Chicken bake with mushrooms and sundried tomatos is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Chicken bake with mushrooms and sundried tomatos is something that I’ve loved my whole life.
Elegant enough for date night, quick and easy enough for a weeknight dinner. Sure to be a family favorite! Keto Chicken with Sun-Dried Tomatoes and Mushrooms in White Wine Cream Sauce is a low-carb healthy, dish that is quick and easy to make.
To begin with this recipe, we must prepare a few ingredients. You can cook chicken bake with mushrooms and sundried tomatos using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Chicken bake with mushrooms and sundried tomatos:
- Prepare 4 boneless,skinless chicken breast fillets
- Prepare 400 grams finely sliced fresh white organic mushrooms
- Prepare 1 finely cubed onion
- Get 4 clove thinly sliced garlic
- Prepare 2 pinch dried basil
- Make ready 2 pinch dried thyme
- Make ready 1 sea salt
- Make ready 8 sliced sundried tomatoes
- Make ready 3 cup milk
- Take 9 tsp cornflour
- Take 4 tbsp extra virgin olive oil
Left out mushrooms, used sun-dried tomatoes in balsamic vinegar and grilled the chicken the night before. We really liked it but next time I will add more tomatoes and may try the artichoke hearts. We really liked it, also had garlic bread and a salad. Loved the flavors in this dish, especially the saltiness of the sun-dried tomato and earthiness of the mushrooms combined with the chicken.
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!
The white wine was a touch too strong; cook longer to evaporate off a bit of the alcohol. I also wish the sauce had been thicker and creamier - maybe cornstarch or cream stirred in. Juicy chicken breasts quickly marinated with lemons, sun-dried tomatoes, and fresh basil. Then, it's seared and baked with the same lemon, sun-dried tomatoes, and fresh basil marinade. Marinading the chicken is completely optional but it does infuse chicken with more flavor.
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