Garlic Butter Mushroom Stuffed Chicken
Description
Why make boring chicken when you can prepare a golden, crispy chicken that is stuffed with mushrooms and cheese and then is served with a wonderful, creamy garlic cream parmesan sauce? The answer is you shouldn't. It's so good, it can be served to company
Ingredients
Mushrooms:
4 T. butter
8 oz. brown mushrooms, sliced
4 cloves garlic, minced
2 T. fresh parsley, chopped
salt and pepper, to taste
Chicken:
4 boneless, skinless chicken breasts
salt and pepper, to taste
1 t. onion powder
1 t. dried parsley
8 slices mozzarella cheese
1/4 c. freshly grated Parmesan cheese
Garlic Parmesan Cream Sauce:
1 T. olive oil
2 large cloves garlic, minced
1 T. Dijon mustard
1 1/2 c. half-and-half, reduced fat cream or evaporated milk*
1/2 c. freshly and finely grated Parmesan cheese
salt and pepper, to taste
1/2 t. cornstarch mixed with 2 t. water (for a thicker sauce, optional)
2 T. freshly chopped parsley
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Chicken:
Preheat oven to 400°F.
Melt butter in a large (larger than 12-inch) oven-proof pan or skillet over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add in mushrooms, parsley, salt and pepper; cook, stirring occasionally until soft. Set aside; allow to cool while preparing chicken.
Chicken:
Pat breasts dry with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub seasoning on each piece to evenly coat.
Horizontally slice a slit through the thickest part of each breast to form a pocket, not cutting all the way through. Place 2 slices of mozzarella into each breast pocket.
Divide the mushroom mixture into 4 equal portions; fill each breast with the mushroom mixture. Leave the juices in the pan for later use. If there are any leftover mushrooms, save them later as well. Top the mushroom mixture with 1 T. parmesan cheese per breast. Seal with 2-3 wooden toothpicks near the opening to keep the mushrooms inside while cooking.
Heat the same pan the mushrooms were in along with the pan juices. The garlic butter will start to brown and take on a 'nutty' flavor. Add the chicken; sear until golden. Flip; sear until golden. Cover pan; continue cooking for another 20 minutes, or until completely cooked through the middle and no longer pink.
Serve with pan juices and any remaining mushrooms, on top of pasta, rice or steamed vegetables.
Transfer chicken to a warm plate, keeping all juices in the pan, while making cream sauce.
Cream sauce:
Saute garlic in the leftover pan juices until fragrant, about 1 minute. Reduce heat to low; add the mustard and half and half.
Bring sauce to a gentle simmer; add in remaining mushrooms and parmesan cheese; allow sauce to simmer until cheese has melted slightly. If sauce is too runny, add the cornstarch/water mixture into the center of the pan; mix through quickly to combine into the sauce. Season with salt and pepper, to taste. Add the parsley and chicken back into the pan to serve.
4 servings.
*If you don't have Half and Half, make your own with 3/4 cup full fat milk and 3/4 cup reduced fat cream.