Mushroom Gratin Chicken Recipe

Chicken au gratin with mushrooms is the perfect dish for lunch or dinner on any given day. Since the sauce is a bit thicker, it can be heavy and may not be suitable for those with digestive problems. However, the chicken and mushrooms contain so many nutrients, which can make them suitable for a balanced diet.

Chicken au gratin

Ingredients

• Black pepper
• 30 g onion
• 6 g garlic
• 240 ml milk
• 600 g chicken breast
• 150 g mushrooms
• 70 g small chopped walnuts
• 120 ml cream
• 10 g mushroom soup powder

Wash the mushrooms

If you use fresh mushrooms, the end result will taste much better and more like a real homemade dish. The downside, however, is that you have to thoroughly clean the mushrooms before frying them.

In general, mushrooms are fleshy but delicate, so you should not run them directly under the tap. This can cause them to lose their special texture. Instead, it’s best to cut off the ends of the stems and place them in a bowl filled with water.

Stir them slightly in the bowl and drain the water. Rub them over with a damp brush as soon as they are slightly dry. Brush each mushroom gently until all the dirt is gone, then return them to a bowl of clean water.

Move them again, drain the water and cut the mushrooms into pieces. Pour a little lemon juice over them to keep them from darkening. Now you are ready to use them in your recipe.

It takes time to wash mushrooms thoroughly, but not as much as you might think. It’s worth it, though, because the taste will be much better than canned mushrooms.

Preparation

• Mix the soup powder with the milk and then stir until well blended.
• Then heat the cream over a very low heat. Once it starts to steam, add the milk mixture, stirring and letting the mixture heat up. Before it starts to boil, remove from the heat and stir again.

• Finely chop the onion and crush the garlic.
• Saute the onion and garlic in olive oil for a few minutes, until the onion starts to turn golden brown.
• Then add the black pepper (to taste) and sauté for another 3 minutes.
• Then reduce the heat to a low level and add the sliced ​​mushrooms. Let them bake for about 10 minutes.
• Then pour in the cream and milk mixture and continue stirring over low heat.
• Finally, add the chicken breast and cover the pan. Let everything cook for about 2 minutes. The chicken will absorb the flavor of the mushrooms, sauce, and onion, but not yet cook.
• Now put everything in a baking dish and sprinkle the chopped walnuts over it.
• Prepare this dish at 180 C for 15 to 20 minutes.

Alternative instructions for use with canned mushrooms

As a time-saving alternative, you can use canned mushrooms instead of fresh ones. This way you don’t have to clean them one by one. They are ready to use.

All you have to do is open the can and cut the mushrooms into pieces if necessary. Then add them to the pan at the same point in the recipe as the fresh mushrooms. This option will make it easier, but the taste will not be the same.

Enjoy your chicken au gratin with mushrooms with rice or mashed potatoes (carrot, potato, sweet potato, etc). It’s a great combination!