Garlic butter mushroom -stuffed chicken
°4 tbsp. to me. Soup (60 ml) butter
°1 8 ounce can of brown mushrooms
°4 crushed garlic cloves
°2 tbsp. to me. Soup (30 ml) of freshly chopped parsley
°Salt and pepper to taste
°4 skinless and boneless chicken breasts
°Season with salt and pepper
°1 c. to me. Tea (5 ml) onion powder
°1 c. to me. Tea (5 ml) dried parsley
°8 slices of mozzarella cheese
°1/4 cup (60 ml) grated fresh Parmesan cheese
+Garlic Parmesan Cream Sauce:
°1 c. to me. 1 tsp (15 ml) olive oil
°2 large garlic cloves, minced or finely minced
°1 c. to me. Soup (15 ml) of Dijon mustard
°1 1/2 (375 ml) 35% cream
°1/2 cup (125 ml) finely grated fresh Parmesan cheese
°Salt and pepper to your taste
°1/2 tsp. to me. tea (2.5 ml) cornstarch mixed with 2 tbsp. to me. tea (10ml) water (optional for thicker sauce)
°2 tbsp. to me. Soup (30 ml) of parsley
* Methods :
Preheat the oven to 200°C or 400°F.
Melting butter in a large skillet on medium heat. Adding garlic and sauté for 1 mn. Add mushrooms, salt and pepper (to taste), and parsley. Set aside and leave to cool while you prepare the chicken.
Dry the breasts with a paper towel. Season with salt, pepper, onion powder, and dried parsley. Rub each piece to evenly coat the seasoning.
Cut a horizontal slit in the thickest part of each breast to form a pocket. Place two slices of mozzarella cheese in each breast pocket.
Divide the mushroom mixture into four equal portions and fill each breast with the mushroom mixture (leave the juice in the skillet for later. If any mushrooms are left, don’t worry, you’ll use them later). Spread 1 tablespoon of the mushroom mixture. to me. A dollop (15 ml) of Parmesan cheese for each breast. Seal with two or three toothpicks near the opening to keep the mushrooms inside while cooking.
Heat the same skillet the mushrooms were in and juices from the skillet (the garlic butter will start to brown and take on a “nutty” flavour). Add the chicken and stir until browned. Turn it over and sear it on the other side until golden brown. Cover the skillet and continue to bake in the preheated oven for another 20 minutes or until cooked through in center and no longer pink.
Transfer the chicken to a warm plate, reserving all the juices in the skillet.
Sauté the garlic in the remaining cooking liquids for 1 minute. Reduce heat and add mustard and cream
Bring to a simmer and add remaining mushrooms and Parmesan. Simmer over moderate heat until the Parmesan is slightly melted. (If the sauce is a bit too runny for your liking, add the cornstarch and water mixture to the middle of the pan and stir quickly to mix the sauce well, and it will start to thicken right away. )
Season with a little salt and pepper to your taste. Add parsley and chicken to the pan to serve.