Chicken Gloria Mushroom Bake (Print Version)
# Ingredients:
→ Chicken
01 -
0.5 teaspoon ground black pepper
02 -
3 large chicken breasts, no skin or bones, sliced lengthwise in half
03 -
60 grams of unsalted butter
04 -
15 millilitres of extra virgin olive oil
05 -
65 grams of plain flour
06 -
1 teaspoon of salt
→ Sauce
07 -
6 slices of Muenster cheese
08 -
32 grams of plain flour
09 -
240 millilitres of heavy cream
10 -
120 grams of onions, cut into small pieces
11 -
1 teaspoon salt
12 -
360 millilitres of chicken stock
13 -
0.5 teaspoon dried thyme
14 -
1 tablespoon minced fresh garlic
15 -
60 grams of unsalted butter
16 -
100 grams of mushrooms, thinly sliced
17 -
0.5 teaspoon ground black pepper
→ Garnish
18 -
Optional: chopped fresh parsley
# Instructions:
01 -
Heat up the oven to 190°C. Mix together 65 grams plain flour, 1 teaspoon salt, and 0.5 teaspoon black pepper in a bowl. Coat chicken pieces in this mix while shaking off any extra flour.
02 -
In a big frying pan, melt 60 grams butter with 15 millilitres olive oil on medium heat. Let the chicken turn golden by cooking it for 2–3 minutes on each side. Take out the chicken and leave it on a plate for now.
03 -
Using the same pan, melt 60 grams butter over medium heat. While whisking constantly, mix in 32 grams plain flour, 1 teaspoon salt, and 0.5 teaspoon black pepper. Stir for about 1–2 minutes to cook off the raw flour flavour.
04 -
Toss in 120 grams of diced onion along with 1 tablespoon of garlic. Cook until tender, for around 2–3 minutes.
05 -
Put in 100 grams of mushrooms and sprinkle with 0.5 teaspoon dried thyme. Cook until the mushrooms get soft and their moisture evaporates, about 4–5 minutes.
06 -
Slowly add the chicken broth, around 360 millilitres, and whip in the heavy cream, which is 240 millilitres. Keep stirring while it cooks for 3–4 minutes until it thickens up. Take it off the heat.
07 -
Arrange the golden-brown chicken breast halves into one even layer in a 33x23-centimetre baking tray. Pour the creamy mushroom sauce over it evenly.
08 -
Layer 6 slices of Muenster cheese on top, making sure they cover everything.
09 -
Insert into the oven, uncovered, for around 25–30 minutes. It's ready when the cheese bubbles up and the chicken reaches 74°C inside.
10 -
Let it cool for 5 minutes after taking it out of the oven. Sprinkle parsley, if using, and dish it out.
# Notes:
01 -
Pat chicken dry first to get a nice and even browning while cooking.
02 -
Let the sauce fully thicken before adding it to the baking dish so it doesn't end up watery.