Chicken and Mushroom Bake with Cream Sauce

1. 1 Chicken breast filletpack 800 g ≈ $7.23 130 g
2. 2 Button mushrooms≈ $7.50 per kg 100 g
3. 3 Onions≈ $1.60 per kg 40 g
4. 4 Cream 10%pack 500 ml ≈ $2.40 100 ml
5. 5 Wheat flour 8 g
6. 6 Hard cheesepack 200 g ≈ $2.70 40 g
7. 7 Butterpack 180 g ≈ $1.58 12 g
8. 8 Whole-grain breadpack 350 g ≈ $2.17 40 g
9. 9 Salt 2 g
10. 10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut chicken¹ breast, mushrooms, and onion³ into 1 cm cubes. Grate the cheese finely. Preheat oven to 400°F (200°C).

2. Melt butter² in a skillet over medium heat. Sear chicken¹ with onion³ for 5 minutes until the meat is white all over.

3. Add mushrooms and cook for another 8 minutes until moisture evaporates and mushrooms brown.

4. Sprinkle flour over the mixture, stir, and cook for 1 minute. Pour in cream⁴, season with salt and pepper, and simmer for 3 minutes until the sauce thickens slightly.

5. Transfer the mixture to individual baking dishes and top with cheese.

6. Bake at 400°F (200°C) for 12 minutes until the cheese melts and forms a golden crust. Serve hot with bread.