Nutrition Facts
4 servings
4
Gratinated Chicken Strips with Mushrooms Recipe
Today I propose baked chicken strips with mushrooms. A very delicious family dish, easy to make and inexpensive.
Ingredients
20 butter (10 10)
2 olive oil (1 1) a drizzle for the dish
250 button mushrooms
1 large onion
Salt
Pepper
3 cloves Garlic
500 chicken strips
½ garlic powder
½ paprika (mild for me)
1 Provence herbs
80 sliced gouda (or mozzarella)
150 chicken broth (1 2 cube 150 ml of boiling water)
fresh parsley for garnish
Directions
1
Prepare all the ingredients. Clean and slice the mushrooms. Peel and chop the onion and garlic. Prepare the chicken broth.
2
Preheat the oven to 180°C, static heat. Grease a baking dish with a drizzle of olive oil.
3
Heat a pan with 10 g of butter and 1 tablespoon of olive oil. Add the mushrooms and onions, season with salt and pepper, and cook for 5 minutes. Add the garlic and cook for an additional 1 minute.
4
Spread half of the mushrooms in the dish and reserve the other half on a plate.
5
In the pan, add 10 g of butter and 1 tablespoon of olive oil. Add the chicken strips and brown them on all sides.
6
In a small bowl, mix the garlic powder, paprika, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and the herbs. Sprinkle the chicken strips on one side with half of the mixture, then once grilled, flip them over and sprinkle with the other half.
7
Place them in the dish over the mushrooms. Spread the remaining mushrooms on top.
8
Place the pan back on the heat, add the chicken broth, and cook for 1 minute, scraping the bottom of the pan to release the browned bits of meat. Pour into the dish. Cover with slices of cheese.
9
Bake and cook for 15-20 minutes or until the cheese is melted and golden brown.
10
To finish, remove from heat, sprinkle with chopped parsley, and serve immediately with your choice of garnish (white rice for me).
Ingredients
Ingredients
20 butter (10 10)
2 olive oil (1 1) a drizzle for the dish
250 button mushrooms
1 large onion
Salt
Pepper
3 cloves Garlic
500 chicken strips
½ garlic powder
½ paprika (mild for me)
1 Provence herbs
80 sliced gouda (or mozzarella)
150 chicken broth (1 2 cube 150 ml of boiling water)
fresh parsley for garnish
Directions
Directions
1
Prepare all the ingredients. Clean and slice the mushrooms. Peel and chop the onion and garlic. Prepare the chicken broth.
2
Preheat the oven to 180°C, static heat. Grease a baking dish with a drizzle of olive oil.
3
Heat a pan with 10 g of butter and 1 tablespoon of olive oil. Add the mushrooms and onions, season with salt and pepper, and cook for 5 minutes. Add the garlic and cook for an additional 1 minute.
4
Spread half of the mushrooms in the dish and reserve the other half on a plate.
5
In the pan, add 10 g of butter and 1 tablespoon of olive oil. Add the chicken strips and brown them on all sides.
6
In a small bowl, mix the garlic powder, paprika, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and the herbs. Sprinkle the chicken strips on one side with half of the mixture, then once grilled, flip them over and sprinkle with the other half.
7
Place them in the dish over the mushrooms. Spread the remaining mushrooms on top.
8
Place the pan back on the heat, add the chicken broth, and cook for 1 minute, scraping the bottom of the pan to release the browned bits of meat. Pour into the dish. Cover with slices of cheese.
9
Bake and cook for 15-20 minutes or until the cheese is melted and golden brown.
10
To finish, remove from heat, sprinkle with chopped parsley, and serve immediately with your choice of garnish (white rice for me).
Notes
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TH 
EN