Cheesy garlic butter Mushroom Stuffed Chicken with an optional Creamy Garlic cheese Sauce! All Garlic Mushroom lovers… this is often the chicken recipe of your dreams!
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4 tablespoons butter
8 ounces 250 grams brown mushrooms, sliced
4 cloves garlic minced
2 tablespoons fresh parsley chopped
Salt and pepper to taste
4 chicken breasts skinless and boneless
Salt and pepper to season
1 teaspoon onion powder
1 teaspoon dried parsley
8 slices mozzarella cheese
1/4 cup fresh grated Parmesan cheese
1 tablespoon vegetable oil
2 big cloves garlic minced or finely cut
1 tablespoon Dijon mustard
1-1/2 cups half and half or use reduced fat cream or evaporated milk*
1/2 cup finely grated fresh Parmesan cheese
Salt and pepper to your tastes
1/2 teaspoon starch corn flour mixed with two teaspoons of water optional
2 tablespoon fresh cut parsley
Preheat oven to 200°C or 400°F.
Melt butter in a very large (over 12-inch or 30 cm) oven proof pan or skillet over medium heat. Add garlic and sauté till fragrant (about one minute). Add in mushrooms, salt and pepper (to your tastes), and parsley. Cook whereas stirring sometimes till soft. Put aside and permit to cool down while preparing your chicken.
Pat breasts dry with a paper tissue. Season with salt, pepper, onion powder and dried parsley. Rub each piece to equally coat in seasoning.
Horizontally slice a slit through the thickest a part of each breast to make a pocket. Place two slices of cheese into every pocket.
Divide the mushroom mixture into four equal parts and fill every breast with the mushroom mixture (leave the juices within the pan for later. If there are any leftover mushrooms, don’t worry. You’ll use them later). Prime the mushroom mixture with one tablespoon of cheese per breast. Seal with 2 or 3 toothpicks close to the gap to stay the mushrooms inside during cooking.
Heat constant pan the mushrooms were in together with the pan juices (the spread can begin to brown and battle a ‘nutty’ flavour). Add the chicken and sear till golden. Flip and sear on the opposite aspect till golden. Cover pan and continue cookery in preheated oven for an additional twenty minutes, or till utterly done through the center and no longer pink.
Serve, with pan juices and any remaining mushrooms, on prime of alimentary paste, rice or steamed vegetables.
(To create the optional white sauce, transfer chicken to a heat plate, keeping all juices within the pan.)
Fry the garlic in the leftover pan juices till fragrant (about one minute). Reduce heat to low heat, and add the mustard and half and half (or cream).
Bring the sauce to a delicate simmer and add in any remaining mushrooms and Parmesan cheese. Allow the sauce to simmer till the cheese has molten slightly. (If the sauce is simply too liquid for your feeling, add the cornstarch/water mixture into the centre of the pan and blend through quick to mix into the sauce. It’ll begin to thicken immediately).
Season with a bit salt and pepper to your style. Add in the parsley and the chicken back into the pan to serve.