Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, garlic butter mushroom stuffed chicken. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Garlic Butter Mushroom Stuffed Chicken is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Garlic Butter Mushroom Stuffed Chicken is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have garlic butter mushroom stuffed chicken using 20 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Garlic Butter Mushroom Stuffed Chicken:
- Get Chicken:
- Prepare 4 boneless, skinless, chicken breast
- Make ready to taste Salt & Pepper
- Make ready 1 tsp onion powder
- Take 1 tsp dried parsley
- Take 8 slices mozzarella cheese
- Prepare 1/4 cup fresh grated parmesan cheese
- Prepare Mushrooms:
- Get 4 tbsp butter
- Prepare 8 oz mushrooms, sliced
- Make ready 4 cloves garlic, minced
- Get to taste salt & pepper
- Get Garlic Parmesan Cream Sauce:
- Take 1 tbsp olive oil
- Make ready 2 large cloves garlic finely chopped
- Get 1 tbsp Dijon mustard
- Prepare 1-1/2 cups half & half
- Prepare to taste salt and pepper
- Make ready 1/2 tsp cornstarch cornflour mixed w/2tsp of water (for a thicker sauce)
- Make ready 2 tbsp fresh chopped parsley
Steps to make Garlic Butter Mushroom Stuffed Chicken:
- Preheat over 400. Melt butter medium high, in a large over 12 inches oven proof pan or skillet. Add garlic and sauce' about 1 minute. Add in mushrooms, salt, pepper, and parsley. Cook until soft, then set aside.
- Pat breast dry with paper towel and I like to slight tenderize before slicing a slit through the thickest part of each breast, placing 2 slices of mozzarella into each breast pocket. Fill each breast with the mushroom mixture, if any left over you will use them later. Top the mushroom mixture with 1 tbsp of parmesan cheese per breast. Seal with 2 to 3 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 with take on a nutty flavor. Add the chicken and sear until golden, flip and sear on other side until golden. Cover pan and continue cooking in preheated over for a further 20 minutes or until completely cooked through the middle no pink. There are those Corn Whipped Potatoes again, my boys love them. You can also serve on rice, pasta or fresh vegtables!
- To make the optional cream sauce, transfer chicken to a warm plate, keeping all juices in pan. Fry the garlic in the left over pan juices about 1 minute. Reduce heat to low and add mustard and half and half.
- 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. If the sauce is too runny for you add the cornstarch/water mixture into the centre in the pan and mix fast to combine into the sauce. It will begin to thicken immediately, season salt & pepper to your taste and then add in the parsley and chicken back into the pan to serve.
So that is going to wrap this up for this exceptional food garlic butter mushroom stuffed chicken recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
