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Baked Chicken With Cepes And White Wine Mustard Sauce
Ingredients
- 2 lb Chicken breasts, or possibly thighs
- 2 x Cloves garlic, chopped
- 1 ounce Dry cepes, or possibly
- 8 ounce Fresh cepes
- 1/4 c. Garlic mustard
- 1/4 c. Dry white wine
- 1 tsp Dry thyme Freshly grnd black pepper
- 1/4 c. Grated parmesan cheese Paprika
Directions
- Preheat oven to 350 F.
- If using dry Cepes, reconstitute in 2 c. hot water. (save the water for stock, add in to soups etc.) Place chicken, skin side up, in a buttered baking dish. Sprinkle with chopped garlic. Cover with sliced Cepes. Combine mustard, white wine, and thyme; pour over chicken and mushrooms. Top with pepper, parmesan and paprika.
- Cover and bake for 30 min. Uncover and bake another 20-30 min till juices run clear and the top is lightly browned.
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