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Categories:
thyme fresh rosemary salt pepper ground coriander chicken breasts butter leeks fennel bulb baby portobello mushrooms flour Madeira wine chicken stock Parmesan cheese Gruyere fennel fronds
Viewed: 48 - Published at: 9 years agoIngredients
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon ground coriander
- 6 boneless skinless chicken breasts (5 ounces each)
- 4 tablespoons butter, divided
- 2 medium leeks (white portion only), halved and thinly sliced
- 1 fennel bulb, chopped
- 3/4 pound sliced baby portobello mushrooms
- 2 tablespoons all-purpose flour
- 3/4 cup Madeira wine
- 3/4 cup chicken stock
- 1/2 cup shredded Parmesan cheese
- 1/2 cup shredded Gruyere or Swiss cheese
- 2 tablespoons chopped fennel fronds
Method
- Preheat oven to 400°. Combine thyme, rosemary, salt, pepper and coriander; rub over chicken. In a large skillet over medium-high heat, cook chicken in 2 tablespoons butter 2 minutes on each side or until browned. Transfer to a greased 13x9-in. baking dish.
- In same skillet, saute leeks and chopped fennel in remaining butter 4-6 minutes or until just tender. Add mushrooms; cook 5 minutes longer or until mushrooms are tender.
- Add flour; cook and stir 1 minute. Gradually add wine and simmer 2 minutes. Add broth and bring to a boil; cook and stir 2 minutes or until thickened. Pour over chicken and sprinkle with cheeses.
- Bake, uncovered, 15-20 minutes or until a thermometer reads 165°. Sprinkle with fennel fronds.
