Imagine a dish that transforms ordinary chicken into a gourmet experience that will make your taste buds dance with delight. This Baked Chicken with Cepes and White Wine Mustard Sauce is not just a meal—it's a culinary journey through the rustic kitchens of France, where every bite tells a story of rich flavors and elegant cooking techniques. Prepare to impress your dinner guests and elevate your home cooking skills with this surprisingly simple yet incredibly sophisticated recipe that brings the essence of French cuisine right to your dining table.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup cepes (dried porcini mushrooms), rehydrated
- 1/2 cup white wine
- 2 tbsp Dijon mustard
- 1 cup chicken broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Ensure the rack is positioned in the middle of the oven.
- Rehydrate the dried cepes (porcini mushrooms) by soaking them in hot water for 20 minutes. Drain and chop the mushrooms into small pieces, reserving the soaking liquid.
- Pat the chicken breasts dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown.
- Remove the chicken from the skillet and set aside. In the same skillet, sauté the chopped rehydrated cepes for 2-3 minutes.
- Add white wine to the skillet, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half.
- Whisk in the Dijon mustard and chicken broth. Add a small amount of the reserved mushroom soaking liquid for extra depth of flavor.
- Return the chicken breasts to the skillet, spooning some of the sauce over the top.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
- Remove from the oven and let the chicken rest for 5 minutes before serving. Spoon additional sauce over the chicken.
- Serve hot, garnished with fresh herbs like thyme or parsley if desired.
Tips
- Mushroom Magic: When rehydrating cepes (porcini mushrooms), use hot water and save the soaking liquid—it's liquid gold for adding deep, earthy flavor to your sauce.
- Searing Secrets: Ensure your chicken breasts are completely dry before searing to achieve that beautiful golden-brown crust. Pat them thoroughly with paper towels.
- Temperature is Key: Use a meat thermometer to check the chicken's internal temperature. 165°F (74°C) guarantees perfectly cooked, juicy chicken without any risk.
- Skillet Selection: Use a high-quality, oven-safe skillet that can go from stovetop to oven seamlessly. Cast iron works wonderfully for this recipe.
- Resting Matters: Always let your chicken rest for 5 minutes after cooking. This allows the juices to redistribute, ensuring each bite is moist and flavorful.
- Herb Garnish: Fresh thyme or parsley can elevate the presentation and add a bright, fresh note to the rich sauce.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 9g
Protein: 34g
Fat: g
Saturated Fat: 2g
Cholesterol: 85mg
