Chicken bake with mushrooms and sundried tomatos

Name: Chicken bake with mushrooms and sundried tomatos
Total time: 3300 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless,skinless chicken breast fillets; 400 grams finely sliced fresh white organic mushrooms; 1 finely cubed onion; 4 clove thinly sliced garlic; 2 pinch dried basil; 2 pinch dried thyme; 1 sea salt; 8 sliced sundried tomatoes; 3 cup milk; 9 tsp cornflour; 4 tbsp extra virgin olive oil

gio86ta @cook_3338312

Chicken bake with mushrooms and sundried tomatos

gio86ta @cook_3338312

Saved

Ingredients

55 mins

4 servings

4boneless,skinless chicken breast fillets
400 gramsfinely sliced fresh white organic mushrooms
1finely cubed onion
4 clovethinly sliced garlic
2 pinchdried basil
2 pinchdried thyme
1sea salt
8sliced sundried tomatoes
3 cupmilk
9 tspcornflour
4 tbspextra virgin olive oil

Saved

Steps

55 mins

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!