Ingredients with Measurements:
- 4 chicken breasts, boneless and skinless
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup sliced mushrooms
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Gruyere cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet
- Casserole dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, until browned. Remove the chicken from the skillet and set aside.
3. Add the onion, garlic, red bell pepper, green bell pepper, and mushrooms to the skillet. Cook for 5-6 minutes, until the vegetables are tender.
4. Add the chicken broth, heavy cream, Dijon mustard, thyme, salt, and black pepper to the skillet. Stir to combine.
5. Return the chicken to the skillet and spoon the sauce over the chicken.
6. Transfer the chicken and sauce to a casserole dish. Sprinkle the grated Gruyere cheese over the top.
7. Bake for 25-30 minutes, until the cheese is melted and bubbly.
8. Garnish with chopped parsley before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 485
Fat: 31g
Carbohydrates: 10g
Protein: 42g
Sodium: 1050mg
Sugar: 5g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Gruyere cheese can be substituted with Swiss cheese.
Variations:
- Add chopped bacon to the skillet with the vegetables for added flavor.
- Substitute the chicken with shrimp for a seafood twist.
- Add diced potatoes to the skillet with the vegetables for a heartier casserole.
Tips and tricks:
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- For a creamier sauce, add an additional 1/2 cup of heavy cream.
- Serve with crusty bread to soak up the delicious sauce.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the Bretonne Chicken Casserole in individual ramekins for an elegant presentation.
Garnishes:
Chopped parsley
Pairings:
- Serve with a side salad for a light and refreshing meal.
- Pair with roasted vegetables for a hearty side dish.
Suggested side dishes:
- Caesar salad
- Roasted asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the sauce is too thin, simmer it on the stove for a few minutes to thicken it up.
- If the cheese is not melting, broil the casserole for a few minutes until the cheese is melted and bubbly.
Food safety advice:
- Always cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bretonne Chicken Casserole is a classic French dish that originated in the Brittany region of France. It is traditionally made with chicken, cream, and mushrooms, and is often served with crusty bread to soak up the delicious sauce.
Flavor profiles:
Creamy, savory, and slightly tangy from the Dijon mustard.
Serving suggestions:
Serve the Bretonne Chicken Casserole with a glass of white wine for a perfect pairing.
Related Categories
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Region: French
Taste: Savory, Herby, Rich, Tangy, Comforting