Description
Creamy Mushroom Rosemary Chicken with Gruyere
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1½ tablespoons cassava flour or all-purpose flour
- 3 tablespoons olive oil
- 1 small yellow onion, thinly sliced
- 8 ounces baby bella mushrooms, sliced
- 2 garlic cloves, minced
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh thyme leaves
- 1 teaspoon fresh rosemary, finely chopped
- ¾ cup chicken broth
- ½ cup heavy cream or half-and-half
- 1 tablespoon lemon juice
- ½ cup grated Gruyere cheese
Instructions
- Preheat oven to 375°F and pound chicken to even thickness.
- Season chicken and dredge lightly in flour.
- Sear chicken in olive oil until golden; remove.
- Cook onion, mushrooms, and garlic until softened.
- Stir in mustard, thyme, rosemary, broth, cream, and lemon juice.
- Return chicken, top with Gruyere, and bake until cooked through.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg