Baked Chicken With Cepes And White Wine-mustard Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken | 4 | Servings | |
INGREDIENTS
| 2 | lb | Chicken breasts, or thighs |
| 2 | Cloves garlic, minced | |
| 1 | oz | Dried cepes, or |
| 8 | oz | Fresh cepes |
| 1/4 | c | Garlic mustard |
| 1/4 | c | Dry white wine |
| 1 | t | Dried thyme |
| Freshly ground black pepper | ||
| 1/4 | c | Grated parmesan cheese |
| Paprika |
INSTRUCTIONS
Preheat oven to 350ø F. If using dried Cepes, reconstitute in 2 cups warm water. (save the water for stock, add to soups etc.) Place chicken, skin side up, in a buttered baking dish. Sprinkle with minced garlic. Cover with sliced Cepes. Combine mustard, white wine, and thyme; pour over chicken and mushrooms. Top with pepper, parmesan and paprika. Cover and bake for 30 minutes. Uncover and bake another 20-30 minutes until juices run clear and the top is lightly browned. http://www.barronspecialties.com/recipes.htm MC formatted by Barb at PK using Buster & SNT on 6/14/98 Recipe by: Wine Country Gourmet By Barb at PK <abprice@wf.net> on Jun 15, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 43
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 5.5mg
Sodium: 96.9mg
Potassium: 32.7mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: 2.6g