Creamy chicken Diane tray bake
10m prep 1h 05m cook 4 servings
A classic chicken favorite turned into an easy traybake. This quick recipe is ready in just over an hour.
1116 calories per serve
Allergens: Recipe may contain celery, milk, gluten, wheat and egg.
15 Ingredients
1 large brown onion, sliced
1 tbsp extra virgin olive oil
8 chicken thigh cutlets, skin on
350g cup mushrooms, thickly sliced
2 garlic cloves, thinly sliced
4 sprigs fresh thyme
1 tbsp Massel Chicken Style Stock Powder
1 1/2 cups boiling water
2 tbsp Worcestershire sauce
2 tbsp brandy
3 tsp Dijon mustard
1/2 cup pure cream
325g fresh fettuccine
1 bunch broccolini, trimmed, cut into 6cm lengths
Chopped fresh flat-leaf parsley, to serve
5 Method Steps
Step 1
Preheat oven to 200°C/180°C fan-forced.
Place onion on a large baking tray with sides. Drizzle with oil. Top with chicken, skin-side up. Season with salt and pepper. Bake for 20 minutes. Add mushroom, garlic and thyme around chicken. Bake for a further 10 minutes.
Meanwhile, combine stock powder, boiling water, Worcestershire sauce, brandy and mustard in a heatproof jug.
Pour stock mixture over and around chicken on tray. Bake for 20 minutes.
Transfer chicken to a plate. Stir cream into mushroom mixture. Top with fettuccine, then broccolini. Return chicken to tray, pushing into pasta. Bake for 10 to 15 minutes or until pasta and broccolini are tender and chicken is cooked through. Sprinkle with parsley. Serve immediately.
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