Mince garlic and chop onion. Slice mushrooms.
4 garlic cloves, ½ medium yellow onion, 6 oz white mushrooms
Combine milk and cornstarch in a cup. Put aside.
½ cup entire milk, 2 teaspoons cornstarch
Preheat oven to 350℉ and get your 13″ x 9″ baking dish prepared.
Place flour in a shallow dish.
¼ cup all-purpose flour
Slice every hen breast in half lengthwise. Season with salt and pepper and dredge every bit in flour.
2 massive hen breasts, ½ teaspoon salt, ¼ teaspoon black pepper
In a big skillet, soften butter and warmth up the oil. Brown hen on either side. Take away from the skillet onto a plate and put aside.
1 tablespoon olive oil, 1 tablespoon unsalted butter
Add onions and garlic to skillet and saute till virtually translucent. If wanted, add extra butter to the skillet.
Add mushrooms and thyme and saute for 4 to five minutes, stirring typically.
½ teaspoon dried thyme
Add broth and deglaze the pan (utilizing a picket spoon, scrape the underside of the pan so all cooked-on bits come off; that is taste).
¾ cup hen broth
Give the milk and cornstarch combination a stir and add to the skillet. Simmer the sauce till thickened.
Organize cooked hen in your baking dish.
Pour the mushroom sauce over the hen. Utilizing kitchen tongs, transfer the hen round so the sauce has an opportunity to get onto the underside of the dish too.
Place slices of cheese on high of the hen and sauce.
6 to eight slices of Muenster cheese
Bake the dish for 10 to fifteen minutes OR till the cheese is melted and the sauce is effervescent across the edges.
