Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a Easy 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 favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Garlic Butter Mushroom Stuffed Chicken is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few components. 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. Prepare boneless, skinless, chicken breast
3. Prepare Salt & Pepper
4. Make ready onion powder
5. Make ready dried parsley
6. Make ready mozzarella cheese
7. Get fresh grated parmesan cheese
8. Prepare Mushrooms:
9. Prepare butter
10. Take mushrooms, sliced
11. Get garlic, minced
12. Make ready salt & pepper
13. Get Garlic Parmesan Cream Sauce:
14. Get olive oil
15. Prepare large cloves garlic finely chopped
16. Prepare Dijon mustard
17. Take half & half
18. Take salt and pepper
19. Get cornstarch cornflour mixed w/2tsp of water (for a thicker sauce)
20. Make ready 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.

So that is going to wrap this up with this instant food garlic butter mushroom stuffed chicken recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!