Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, garlic butter mushroom stuffed chicken. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Garlic Butter Mushroom Stuffed Chicken is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Garlic Butter Mushroom Stuffed Chicken is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must 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:
- Prepare Chicken:
- Take 4 boneless, skinless, chicken breast
- Get to taste Salt & Pepper
- Prepare 1 tsp onion powder
- Make ready 1 tsp dried parsley
- Get 8 slices mozzarella cheese
- Prepare 1/4 cup fresh grated parmesan cheese
- Take Mushrooms:
- Prepare 4 tbsp butter
- Take 8 oz mushrooms, sliced
- Prepare 4 cloves garlic, minced
- Prepare to taste salt & pepper
- Prepare Garlic Parmesan Cream Sauce:
- Make ready 1 tbsp olive oil
- Prepare 2 large cloves garlic finely chopped
- Take 1 tbsp Dijon mustard
- Make ready 1-1/2 cups half & half
- Make ready to taste salt and pepper
- Take 1/2 tsp cornstarch cornflour mixed w/2tsp of water (for a thicker sauce)
- Get 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’s going to wrap this up for this special food garlic butter mushroom stuffed chicken recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget 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!
