Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chicken & mushroom gratin. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
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Chicken & Mushroom Gratin is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Chicken & Mushroom Gratin is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook chicken & mushroom gratin using 19 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Chicken & Mushroom Gratin:
- Make ready 4 chicken breasts , boneless & skinless
- Make ready 4 Cups button mushrooms , chopped
- Make ready 1 white onion , diced
- Prepare 4 Cloves garlic , chopped fine
- Get 2 butter stick
- Make ready 1/2 chicken bouillon cube
- Make ready 1 Tablespoon worcestershire sauce
- Make ready 1/2 Teaspoon oregano dried
- Make ready 1/4 Teaspoon basil dried
- Prepare 1/4 Teaspoon rosemary dried
- Get 1 Tablespoon cream thick
- Get 4 Tablespoons flour
- Make ready 3 Cups milk
- Take 1/4 Teaspoon cinnamon , ground
- Get 1/4 Teaspoon nutmeg , grated
- Prepare 1/4 Cup parmesan cheese , grated
- Prepare 1/4 Cup gruyere cheese , grated
- Prepare salt
- Get black pepper , ground
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Instructions to make Chicken & Mushroom Gratin:
- Melt one stick of butter in a pan.
- Add the garlic and diced onion and saute well.
- When the onion is translucent, add the chicken bouillon cube and ground cinnamon to it. stir well to distribute the seasoning evenly.
- Add the sliced mushrooms and cook on medium heat till the mushrooms start releasing their juices ans shrink in size.
- Add the chicken breasts (cleaned and cut into medium size chunks) and saute on high heat. the chicken pieces should just turn opaque (be careful not to overcook them because they will continue to cook in the oven).
- Add the oregano, basil and rosemary. mix well.
- Add the worcestershire sauce and cream, stir well to combine and take it off the flame.
- Next, melt the remaining stick of butter in a non-stick saucepan.
- Add the flour and cook it off till the raw smell of the flour goes and the mixture looks foamy.
- Add the milk in a thin but steady stream and keep whisking (like your life depends on it) to combine. the better you whisk, the lesser lumps you end up with in your sauce.
- Season with salt, pepper and nutmeg. take it off the stove.
- Place the chicken and mushrooms in a heat-proof dish (i used pyrex). top it with the sauce and grated cheese.
- Bake in an oven preheated to 180 degrees for about 20 minutes (till the cheese is melted and forms a golden crust on top).
- Remove from the oven, let it rest for about 5 minutes.
- Serve with crusty french bread and a salad.
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