· Add the chopped garlic and cook for an extra minute to flavor.
· Pour the fresh cream, add half of the grated cheese, parsley and a pinch of nutmeg. Mix well until the sauce is homogeneous. Taste and adjust the seasoning if necessary.
Assemble the dish:
· Evenly pour the mushroom and cream mixture over the chicken breasts in the dish.
· Sprinkle the rest of the grated cheese all over the surface.
Put in the oven:
· Bake for 25 to 30 minutes, until the chicken is cooked to the core (the internal temperature must reach 74°C) and the top is well au gratin and golden.
Service: Let stand for 5 minutes before serving. Serve with white rice, pasta, steamed potatoes or a green salad for a complete meal.
Variations and Advice:
· With chicken thighs: The pieces with the bone are even tastier. Allow 5 to 10 minutes of cooking time in addition.
· “Hunter” version: Add a glass of dry white wine to the pan after cooking the mushrooms. Allow to reduce by half before adding the cream.
· More vegetables: You can add fresh spinach that you will drop in the pan, or sliced peppers that you will fry with the onion.
· For a crispy side: Mix the grated cheese with a little breadcrumbs before sprinkled on the gratin.
· Preparation in advance: You can assemble the dish a few hours in advance and keep it in the refrigerator. Take it out 20 minutes before baking it and allow an additional 5 minutes of cooking.
Enjoy your meal! I hope this recipe will delight your whole family.
