Written for one request, published for everyone
Creamy Mustard Mushroom Chicken Bake with Rice
Chicken breasts seared on the hob, baked in a mustard-mushroom cream sauce and served with rice.
- Total
- 45 min
- Hands on
- 25 min
- Serves
- 2
- Method
- oven
- Cuisine
- French
Method
Step 1 of 12
Heat the oven to 200°C.
Step 2 of 12
Slice the mushrooms, chop the shallot and mince the garlic.
Step 3 of 12
Heat the oil in an ovenproof pan over high heat.
Step 4 of 12
Season the chicken and sear for 3 minutes per side until golden.
Step 5 of 12
Lift the chicken onto a plate and lower the heat to medium.
Step 6 of 12
Fry the mushrooms and shallot for 5 minutes until browned.
Step 7 of 12
Add the garlic and thyme and stir for 30 seconds.
Step 8 of 12
Pour in the stock, cream and mustard and stir smooth.
Step 9 of 12
Return the chicken to the pan and transfer to the oven for 18 minutes, until the chicken reaches 74 °C.
Step 10 of 12
Meanwhile rinse the rice and simmer it covered in salted water for 12 minutes.
Step 11 of 12
Fluff the rice with a fork and keep it covered.
Step 12 of 12
Slice the chicken, spoon the sauce over and serve with the rice.
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.