Saturday, November 10, 2018

Italian Chicken Mushroom Au Gratin

This is a recipe is similar to a dish we made in our Sur La Table cooking class by Chef Ashley. Since we had time to make an additional recipe she wanted to try out her Mushroom Gratiner, which turned out very good. I added chicken and Italian seasoning while switching out Fontana cheese for mozzarella. Since she didn’t give us the recipe I’m kinda guessing (memory don’t fail me now) on the remaining ingredients and how long she baked it. If you try it let me know. Serves 2-3

A tip from Ashley: don’t rinse off your mushrooms! They absorb the water which makes them hard to caramelize while cooking. Just wipe them off with a damp cloth instead. Cook them in a little oil first before adding the salt, as the salt will release any moisture from the mushrooms. If you want more tips from Ashley here is her website:


3 tablespoons olive oil, divided
1 large chicken breast
1 lb mushrooms
Salt and pepper, to taste
1/2 onion, sliced
1 tablespoon fresh thyme, minced
1 tablespoon dried Italian seasoning
1 1/2 cups shredded mozzarella cheese
1 cup heavy cream
1 cup panko breadcrumbs
1 cup Italian breadcrumbs
3 egg yolks


Preheat oven to 350F. Add 1 tablespoon of oil in your oven-ready skillet on med/high heat cook your chicken 6-7 minutes on each side, or until the internal temperature reaches 160 degrees. Remove to cool, then cut into 1” pieces.

Clean mushrooms with a damp cloth then quarter. Add 1 tablespoon oil to the same skillet on med/high heat (270F) and cook them 3-5 minutes. Add the last tablespoon of oil, if needed, then salt and pepper, cook an additional 5-8 minutes. Add the onions and seasoning, stir to combine, then add pieces of chicken back in. Add the cheese and cream, mix well. Turn heat to low and let simmer while you make the topping.

In a small bowl add the two breadcrumbs and 3 egg yolks, mix well. Turn off heat and add topping. Bake for at least 30 minutes. Serve warm. Yum Yum! 

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