Mince the garlic and chop the onion. Lower the mushrooms.
4 cloves of garlic, ½ medium yellow onion, 6 ounces white mushrooms
Combine milk and cornstarch in a cup. Put aside.
½ cup complete milk, 2 teaspoons cornstarch
Preheat the oven to 350℉ and put together your 13″ x 9″ baking dish.
Place flour in a shallow dish.
¼ cup all-purpose flour
Lower every hen breast in half lengthwise. Season with salt and pepper and dredge each bit in flour.
2 giant hen breasts, ½ teaspoon salt, ¼ teaspoon black pepper
In a big skillet, soften the butter and warmth the oil. Brown the hen on either side. Take away from the pan to a plate and put aside.
1 tablespoon olive oil, 1 tablespoon unsalted butter
Add the onion and garlic to the pan and sauté till virtually translucent. If vital, add extra butter to the pan.
Add the mushrooms and thyme and sauté for 4 to five minutes, stirring continuously.
½ teaspoon dried thyme
Add the broth and deglaze the pan (with a wood spoon, scrape the underside of the pan to take away any cooked bits – that is the flavour).
¾ cup hen broth
Stir the milk and cornstarch combination and add it to the pan. Simmer the sauce till thickened.
Place the cooked hen in your baking dish.
Pour the mushroom sauce over the hen. Utilizing kitchen tongs, transfer the hen round so the sauce additionally has an opportunity to succeed in the underside of the plate.
Place cheese slices on prime of the hen and sauce.
6 to eight slices of Muenster cheese
Bake dish for 10 to fifteen minutes OR till cheese is melted and sauce is effervescent across the edges.
