Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, garlic butter mushroom stuffed chicken. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Garlic Butter Mushroom Stuffed Chicken is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Garlic Butter Mushroom Stuffed Chicken is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook garlic butter mushroom stuffed chicken using 20 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Garlic Butter Mushroom Stuffed Chicken:

1. Get Chicken:
2. Get 4 boneless, skinless, chicken breast
3. Make ready to taste Salt & Pepper
4. Prepare 1 tsp onion powder
5. Get 1 tsp dried parsley
6. Prepare 8 slices mozzarella cheese
7. Take 1/4 cup fresh grated parmesan cheese
8. Prepare Mushrooms:
9. Prepare 4 tbsp butter
10. Make ready 8 oz mushrooms, sliced
11. Get 4 cloves garlic, minced
12. Get to taste salt & pepper
13. Get Garlic Parmesan Cream Sauce:
14. Get 1 tbsp olive oil
15. Take 2 large cloves garlic finely chopped
16. Make ready 1 tbsp Dijon mustard
17. Get 1-1/2 cups half & half
18. Prepare to taste salt and pepper
19. Make ready 1/2 tsp cornstarch cornflour mixed w/2tsp of water (for a thicker sauce)
20. Prepare 2 tbsp fresh chopped parsley

Steps to make Garlic Butter Mushroom Stuffed Chicken:

1. 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.
2. 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.
3. 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!
4. 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.
5. 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.
6. Ready to serve and ENJOY!

So that is going to wrap this up with this special food garlic butter mushroom stuffed chicken recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!