Recipe: Tasty Chicken bake with mushrooms and sundried tomatos

Chicken bake with mushrooms and sundried tomatos. Add the sundried tomatoes, minced garlic, dried herbs, and bouillon cubes. 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.

In the meantime, melt butter in a large skillet set over medium high heat. Stir in chicken broth, heavy cream, white wine, sun-dried tomatoes, Parmesan, thyme, oregano, and basil. Add in the butter and cook until melted. You can have Chicken bake with mushrooms and sundried tomatos using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of Chicken bake with mushrooms and sundried tomatos

1. Prepare 4 of boneless,skinless chicken breast fillets.
2. It's 400 grams of finely sliced fresh white organic mushrooms.
3. You need 1 of finely cubed onion.
4. Prepare 4 clove of thinly sliced garlic.
5. You need 2 pinch of dried basil.
6. Prepare 2 pinch of dried thyme.
7. It's 1 of sea salt.
8. You need 8 of sliced sundried tomatoes.
9. Prepare 3 cup of milk.
10. Prepare 9 tsp of cornflour.
11. You need 4 tbsp of extra virgin olive oil.

Julianne the sun-dried tomatoes and place the tomatoes and the oil they came in into a mixing bowl (or a gallon zip-lock bag). Slice lemon thinly and add it to the tomatoes. Add minced basil, salt, and pepper to the tomatoes as well. Sprinkle chicken with salt and pepper.

Chicken bake with mushrooms and sundried tomatos step by step

1. 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..
2. 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..
3. Once this point is reached, you dilute the cornflour in the remaining milk and you add this mixture in the pan..
4. 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!.

Spoon sauce over chicken; sprinkle with parsley. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil. Slide the chicken and any juices left on the plate back into the skillet. Whisk in the wine, the broth, and the tomato paste, add the. Return chicken to pan and spoon the sauce over the chicken.