This is a print preview of "Baked Chicken With Cepes And White Wine Mustard Sauce" recipe.

Baked Chicken With Cepes And White Wine Mustard Sauce Recipe
by Global Cookbook

Baked Chicken With Cepes And White Wine Mustard Sauce
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  Servings: 4

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

  1. Preheat oven to 350 F.
  2. 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.
  3. Cover and bake for 30 min. Uncover and bake another 20-30 min till juices run clear and the top is lightly browned.