Recipe for Baked Chicken with Cepes and White Wine-Mustard Sauce

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Yield:

4 servings

Ingredients:

Amount	Ingredient
2 lb	Chicken breasts, or thighs
2 x	Cloves garlic, minced
1 oz	Dried cepes, or
8 oz	Fresh cepes
1/4 cup	Garlic mustard
1/4 cup	Dry white wine
1 tsp	Dried thyme
	Freshly ground black pepper
1/4 cup	Grated parmesan cheese

Instructions:

Instructions: Preheat oven to 350 F.

If using dried Cepes, reconstitute in 2 cups warm water. (save the water for stock, add to soups etc.) Place chicken, skin side up, in a buttered baking dish. Sprinkle with minced garlic. Cover with sliced Cepes. Combine mustard, white wine, and thyme; pour over chicken and mushrooms. Top with pepper, parmesan and paprika.

Cover and bake for 30 minutes. Uncover and bake another 20-30 minutes until juices run clear and the top is lightly browned.

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