13 December 2012,23:13 by

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Serves :

Preparation Time :
50 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Put the chicken breasts in a single layer in an ovenproof dish, dot with half of the butter, sprinkle with the herbs, and season with salt and pepper.
  • Cover with foil and place in a preheated oven for 30 minutes or until just tender when pierced with a fork.
  • Meanwhile, melt the remaining butter in a saucepan, add the mushrooms and saute over a moderate heat, stirring often, for about 5 minutes.
  • Sprinkle in the flour and cook, stirring, for 1-2 minutes. Remove the pan from the heat and add the milk gradually, beating with a whisk. Add the wine in the same way.
  • Return the pan to the heat and bring to the boil, stirring. Lower the heat and simmer, stirring, for about 5 minutes until thickened.
  • Add the cream, two-thirds of the Gruyere, the nutmeg and salt and pepper. Simmer over a gentle heat for 5 minutes. Remove from the heat.
  • When the chicken is tender, remove it from the oven and increase the temperature to high.
  • Tip any juices into the sauce and stir. Pour the sauce over the chicken and sprinkle with the remaining Gruyere. Return to the oven and bake for about 5 minutes.
  • Serve hot, with a crisp salad, if liked.


  • 6 part-boned chicken breasts, skinned
  • 100 grams unsalted butter
  • 2 teaspoon dried mixed herbs
  • 1 teaspoon dried tarragon
  • 500 grams button mushrooms, thinly sliced
  • 50 grams plain flour
  • 500 ml milk
  • 300 ml dry white wine
  • 150 ml double cream
  • 200 grams Gruyere cheese, grated
  • Good pinch of freshly grated nutmeg
  • Salt and pepper

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