Chicken Thermidor Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.In a large skillet, melt butter over medium heat. Add mushrooms and cook until they release their liquid and start to brown.
• STEP 3.Add garlic and cook for another minute. Remove mushrooms from the skillet and set aside.
• STEP 4.Season chicken breasts with salt and pepper. In the same skillet, cook chicken until browned on both sides.
• STEP 5.Remove chicken from the skillet and set aside. In the same skillet, melt butter and whisk in flour to make a roux.
• STEP 6.Gradually whisk in chicken broth and white wine. Cook until the sauce thickens.
• STEP 7.Stir in Dijon mustard, tarragon, and grated Parmesan cheese. Add the cooked mushrooms back to the skillet.
• STEP 8.Place the chicken breasts in a baking dish and pour the sauce over them. Sprinkle with a mixture of breadcrumbs and grated Gruyere cheese.
• STEP 9.Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the topping is golden and crispy.
• STEP 10.Serve the Chicken Thermidor hot, garnished with fresh parsley.

Cooking Tips

• Make sure to brown the chicken breasts well before baking to add flavor.
• You can use any type of mushrooms you prefer, such as cremini or button mushrooms.
• If you don't have white wine, you can substitute it with chicken broth or vegetable broth.
• Feel free to adjust the amount of Dijon mustard and tarragon to suit your taste.

Storage and Serving

• Leftover Chicken Thermidor can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in the oven or microwave until heated through.
• Serve the Chicken Thermidor with a side of roasted vegetables or a fresh green salad for a complete meal.