Creamy Chicken Gratin with Sun Dried Tomatoes and Garlic
- 4 boneless skinless chicken breasts (1.8 kg / 4 lbs)
- 475ml / 2 cups whipping cream
- 45ml / 3 tbsp Dijon mustard
- 30g / 2 tbsp unsalted butter
- 250g / 1 cup fresh basil leaves
- Salt and freshly ground black pepper
- 240ml / 1 cup heavy cream
- 30g / 2 tbsp cornstarch
- 475g / 2 cups shredded cheese (31% fat)
- 200g / 7 oz sun-dried tomatoes in oil
- 6g / 2 garlic cloves
1. Preheat the oven to 350°F (175°C).
2. Season the chicken breasts with salt and pepper.
3. In a large skillet heat the butter over medium heat.
4. Add the chicken and cook until browned on both sides and cooked through about 5-7 minutes.
5. Transfer the chicken to a baking dish.
6. In the same skillet add the sun-dried tomatoes garlic and mustard.
7. Cook for 1-2 minutes until fragrant.
8. Stir in the heavy cream and bring to a simmer.
9. Let cook for 2-3 minutes until the sauce has thickened slightly.
10. Pour the sauce over the chicken and top with the shredded cheese.
11. Transfer to the oven and bake for 15-20 minutes until the cheese is melted and bubbly.
12. Remove from the oven and let cool for a few minutes before serving.
13. Serve with roasted or mashed potatoes or risotto.
- oven
- skillet
- baking dish
- utensils
- cutting board
- knife
- cheese grater
- whisk
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