Chicken au Gratin
from Rachel Ray's 30 Minute Get Real Meals
4 Tbsp. extra-virgin olive oil (EVOO)
1 pound button mushrooms, stems discarded, cleaned
2 Tbsp. fresh thyme, chopped
2 garlic cloves, chopped
4 6- to 8-ounce chicken breasts, cut into bite-sized pieces
salt and pepper
1 1/2 c. frozen pearl onions, defrosted
3 c. chicken stock
3/4 c. heavy cream
1 c. frozen peas
fresh parsley, chopped
zest of 1 lemon
1/4 c. plain bread crumbs
1/2 c. grated Parmigiano-Reggiano cheese
2 Tbsp cold butter, cut into small pieces
Heat a large skillet over med. heat with 2 Tbsp. EVOO. Add the mushrooms and brown, about 4 minutes. Add the thyme, garlic, chicken, salt and pepper. Cook for 3 minutes. Add teh onions and cook 1 minute. Add the chicken stock and cream, cook for 5 minutes. Add the peas, parsley and lemon zest. Toss to combine and cook for 1 minute while you make the topping.
In a bowl, combine the bread crumbs and cheese. Transfer the chicken mixture to an oven save baking dish and evenly sprinkle the top with the bread crumb mixture. Dot with cold butter. Place under broiler and brown 1-3 minutes.
*Alright, this is from her new lower-carb book, but I'm not a low carb type person, so we ate this over brown rice. I would think if you didn't like mushrooms, you could substitute broccoli in it's place (or potatoes, if you aren't watching carbs). And we left out the pearl onions, although next time I'll probably just chop a regular onion and add it.
4 Tbsp. extra-virgin olive oil (EVOO)
1 pound button mushrooms, stems discarded, cleaned
2 Tbsp. fresh thyme, chopped
2 garlic cloves, chopped
4 6- to 8-ounce chicken breasts, cut into bite-sized pieces
salt and pepper
1 1/2 c. frozen pearl onions, defrosted
3 c. chicken stock
3/4 c. heavy cream
1 c. frozen peas
fresh parsley, chopped
zest of 1 lemon
1/4 c. plain bread crumbs
1/2 c. grated Parmigiano-Reggiano cheese
2 Tbsp cold butter, cut into small pieces
Heat a large skillet over med. heat with 2 Tbsp. EVOO. Add the mushrooms and brown, about 4 minutes. Add the thyme, garlic, chicken, salt and pepper. Cook for 3 minutes. Add teh onions and cook 1 minute. Add the chicken stock and cream, cook for 5 minutes. Add the peas, parsley and lemon zest. Toss to combine and cook for 1 minute while you make the topping.
In a bowl, combine the bread crumbs and cheese. Transfer the chicken mixture to an oven save baking dish and evenly sprinkle the top with the bread crumb mixture. Dot with cold butter. Place under broiler and brown 1-3 minutes.
*Alright, this is from her new lower-carb book, but I'm not a low carb type person, so we ate this over brown rice. I would think if you didn't like mushrooms, you could substitute broccoli in it's place (or potatoes, if you aren't watching carbs). And we left out the pearl onions, although next time I'll probably just chop a regular onion and add it.
Comments
Maybe using 1 cup of broth and a tblsp of flour or something might thicken it up, or adding potatoes, like a real augratin.
I think it might have been a mistake too.
Sauce was just like a soup. I had to do everything I could to keep from spilling it when I put it in the oven. Good thing I put it on a cookie sheet first. Anyway, the recipe definitely needs some adjustments made to it. Less stock for starters.