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 rooster breast in half lengthwise. Season with salt and pepper and dredge every bit in flour.
2 giant rooster breasts, ½ teaspoon salt, ¼ teaspoon black pepper
In a big skillet, soften butter and warmth up the oil. Brown rooster 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 usually.
½ teaspoon dried thyme
Add broth and deglaze the pan (utilizing a wood spoon, scrape the underside of the pan so all cooked-on bits come off; that is taste).
¾ cup rooster broth
Give the milk and cornstarch combination a stir and add to the skillet. Simmer the sauce till thickened.
Organize cooked rooster in your baking dish.
Pour the mushroom sauce over the rooster. Utilizing kitchen tongs, transfer the rooster round so the sauce has an opportunity to get onto the underside of the dish too.
Place slices of cheese on prime of the rooster 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.
