Chicken & Mushroom Gratin
Chicken & Mushroom Gratin

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, chicken & mushroom gratin. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Chicken & Mushroom Gratin is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Chicken & Mushroom Gratin is something that I have loved my whole life. They’re fine and they look fantastic.

The chicken (Gallus gallus domesticus) is a type of domesticated fowl, a subspecies of the red junglefowl (Gallus gallus). Chicken definition: Chickens are birds which are kept on a farm for their eggs and for their meat. The chicken (Gallus gallus) is one of humankind's most common and wide-spread domestic animals.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook chicken & mushroom gratin using 19 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Chicken & Mushroom Gratin:
  1. Get 4 chicken breasts , boneless & skinless
  2. Prepare 4 Cups button mushrooms , chopped
  3. Get 1 white onion , diced
  4. Take 4 Cloves garlic , chopped fine
  5. Prepare 2 butter stick
  6. Prepare 1/2 chicken bouillon cube
  7. Make ready 1 Tablespoon worcestershire sauce
  8. Prepare 1/2 Teaspoon oregano dried
  9. Take 1/4 Teaspoon basil dried
  10. Take 1/4 Teaspoon rosemary dried
  11. Take 1 Tablespoon cream thick
  12. Take 4 Tablespoons flour
  13. Get 3 Cups milk
  14. Get 1/4 Teaspoon cinnamon , ground
  15. Take 1/4 Teaspoon nutmeg , grated
  16. Get 1/4 Cup parmesan cheese , grated
  17. Take 1/4 Cup gruyere cheese , grated
  18. Take salt
  19. Take black pepper , ground

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Instructions to make Chicken & Mushroom Gratin:
  1. Melt one stick of butter in a pan.
  2. Add the garlic and diced onion and saute well.
  3. When the onion is translucent, add the chicken bouillon cube and ground cinnamon to it. stir well to distribute the seasoning evenly.
  4. Add the sliced mushrooms and cook on medium heat till the mushrooms start releasing their juices ans shrink in size.
  5. 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).
  6. Add the oregano, basil and rosemary. mix well.
  7. Add the worcestershire sauce and cream, stir well to combine and take it off the flame.
  8. Next, melt the remaining stick of butter in a non-stick saucepan.
  9. Add the flour and cook it off till the raw smell of the flour goes and the mixture looks foamy.
  10. 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.
  11. Season with salt, pepper and nutmeg. take it off the stove.
  12. Place the chicken and mushrooms in a heat-proof dish (i used pyrex). top it with the sauce and grated cheese.
  13. Bake in an oven preheated to 180 degrees for about 20 minutes (till the cheese is melted and forms a golden crust on top).
  14. Remove from the oven, let it rest for about 5 minutes.
  15. Serve with crusty french bread and a salad.

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