Mushroom Stuffed Chicken with Cheesy Garlic Butter Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Mushrooms:
4 tbsp butter
8 ounces sliced mushrooms
4 cloves garlic, minced
2 tbsp fresh parsley chopped
Salt and pepper, to taste
Chicken:
4 chicken breasts, skinless and boneless
Salt and pepper, to season
1 tsp onion powder
1 tsp dried parsley
4 slices mozzarella cheese
1/4 cup fresh grated parmesan cheese
Garlic Parmesan Cream Sauce:
1 tbsp olive oil
2 cloves garlic, minced
1 tbsp Dijon mustard
1.5 cups half and half or use reduced fat cream or evaporated milk
1/2 cup finely grated fresh parmesan cheese
Salt and pepper, to taste
1/2 tsp cornstarch mixed with 2 tsp water
2 tbsp fresh chopped parsley
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Directions: |
Directions:Preheat oven to 400ºF.
Melt butter in a large oven-proof pan or skillet over medium heat. Add garlic and sauté until fragrant (about 1 minute). Add in mushrooms, salt and pepper, and parsley. Cook while stirring occasionally until soft. Set mushrooms aside to cool and leave juices in the pan.
Pat chicken breasts dry with paper towel. Season with salt, pepper, onion powder, and dried parsley. Rub each piece to evenly coat in seasoning.
Horizontally slice a slit through the thickest part of each breast to form a pocket. Place two halves of sliced mozzarella into each breast pocket.
Divide the mushroom mixture into four equal portions and fill each breast with the mushroom mixture (leave the juices in the pan for later. If there are any leftover mushrooms, you will use them later). Top the mushroom mixture with 1 tbsp of parmesan cheese per breast. Seal with two or three toothpicks near the opening to keep the mushrooms inside while cooking.
Heat the same pan the mushrooms were in along with the pan juices. Add the chicken and sear until golden. Flip and sear on the other side until golden. Cover pan and continue cooking in preheated oven for a further 20 minutes, or until completely cooked through the middle and no longer pink.
Fry the garlic in the leftover pan juices until fragrant (about 1 minute). Reduce heat to low heat, add the mustard and half and half or cream.
Bring the sauce to a gentle simmer and add in any remaining mushrooms and parmesan cheese. Allow the sauce to simmer until the parmesan cheese has melted slightly. Add the cornstarch mixture to thicken the sauce.
Season with a little salt and pepper. Add in the parsley and the chicken back into the pan. Serve with sauce and any remaining mushrooms on top of pasta, rice, or steamed vegetables. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:40 minutes |
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