Yields 4 servings
1 1/2 cups of bechamel sauce - refer to November 2015 for recipe
3 chicken breasts
4 boneless skinless chicken thighs
4 sprigs of fresh rosemary
5 sprigs of fresh thyme
1 small yellow onion - diced
1 1/2 cups mixed mushrooms (baby bella, portobello, and cremini or shiitake) - diced
Salt and pepper
1-2 hours before cooking place the 1 cup of cooled bechamel, chicken, and herbs in a large plastic bag.
Place this in the fridge on a plate to marinate for 1-2 hours.
Preheat the oven to 350 degrees.
Dice the vegetables and place in a ceramic or glass oven proof dish.
Mince extra rosemary and thyme. Sprinkle some on the vegetables and save some for the chicken.
Pour half of the marinating bechamel over the vegetables.
Place the chicken on a plate and season both sides with salt and pepper.
Then place the chicken over the vegetables. With the extra half a cup of bechamel (which you didn't use to marinate) pour over the chicken.
Sprinkle with the minced rosemary and thyme.
Bake in the oven for 30-35 minutes.
Remove from oven and serve best with boiled or roasted potatoes.