Baked Chicken With Cepes And White Wine Mustard Sauce Recipe

• 2 lb Chicken breasts, or possibly thighs
• 2 x Cloves garlic, chopped
• 1 ounce Dry cepes, or possibly
• 8 ounce Fresh cepes
• 1/4 c. Garlic mustard
• 1/4 c. Dry white wine
• 1 tsp Dry thyme Freshly grnd black pepper
• 1/4 c. Grated parmesan cheese Paprika

1. Preheat oven to 350 F.
2. If using dry Cepes, reconstitute in 2 c. hot water.
3. (save the water for stock, add in to soups etc.)
4. Place chicken, skin side up, in a buttered baking dish.
5. Sprinkle with chopped garlic.
6. Cover with sliced Cepes.
7. Combine mustard, white wine, and thyme; pour over chicken and mushrooms.
8. Top with pepper, parmesan and paprika.
9. Cover and bake for 30 min.
10. Uncover and bake another 20-30 min till juices run clear and the top is lightly browned.

chicken breasts, garlic, cepes, cepes, garlic, white wine, black pepper, parmesan cheese paprika

Taken from cookeatshare.com/recipes/baked-chicken-with-cepes-and-white-wine-mustard-sauce-74375 (may not work)