Chicken-Havarti Gratin
Chicken-Havarti Gratin
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| cal | 518 |
| pro | 43 g |
| carb | 30 g |
| total fat | 24 g |
| fibre | 6 g |
| sodium | 653 mg |
| % RDI: | - |
| calcium | 30 % |
Ingredients
-
1/2 lb (250 g) baby potatoes, quartered
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) butter, divided
8 boneless, skinless chicken thighs, cut into large chunks
1/4 tsp (1 mL) each salt and freshly ground pepper, divided
1 onion, chopped
3 cups (750 mL) shiitake or favourite mushrooms, sliced
4 tsp (20 mL) chopped fresh rosemary leaves
3 cups (750 mL) baby arugula leaves, lightly packed
1/4 cup (50 mL) white wine or sodium-reduced chicken broth
1 cup (250 mL) fresh whole wheat breadcrumbs
1 cup (250 mL) cubed Canadian Havarti
1 tbsp (15 mL) Dijon mustard
Preparation
Cook potatoes in boiling, salted water on the stove for 5 to 6 minutes or until fork tender. Drain well; pat dry with paper towel.
Meanwhile, preheat the broiler to high. Heat oil and half of the butter in a large, ovenproof, non-stick skillet set over medium-high heat. Add chicken and 1/4 tsp (1 mL) each salt and pepper. Stir-fry for 8 minutes or until browned. Transfer to a bowl; set aside.
Add remaining butter, onion, mushrooms and rosemary to skillet. Stir-fry for 6 minutes or until browned.
Stir in cooked potatoes, chicken with any accumulated juices, arugula and broth. Cook, stirring, for 1 minute or until liquid has evaporated. Spread the mixture out evenly in the skillet; remove from heat.
Meanwhile, toss the breadcrumbs with cheese and mustard. Sprinkle crumb mixture evenly over the skillet mixture. Broil on the middle rack for 5 minutes or until golden.
Source : Dairy Farmers of Canada
- Keywords : Main Course; Boil; Skillet; Broil; Cheese; Chicken; Mushrooms; Potatoes; White wine;
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