Categories: Chicken

Ingredients

• MUSHROOMS—
• 4 Tablespoons butter
• 8 ounces brown mushrooms
• 4 cloves garlic minced
• 2 tablespoons fresh parsley chopped
• Salt and pepper to taste
• CHICKEN—
• 4 chicken breasts skinless boneless
• Salt to season
• 1 teaspoon onion powder
• 1 teaspoon parsley
• 8 thick slices mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese
• GARLIC PARMESAN CREAM SAUCE—
• 1 tablespoon olive oil
• 2 large cloves garlic minced
• 1 tablespoon Dijon mustard
• 1. 1/2 cups half and half
• 1/2 cup fresh grated Parmesan cheese
• Salt and pepper to taste
• 1/2 teaspoon corn starch mixed with 2 teaspoons water
• 2 tablespoons fresh parsley chopped

Directions

1. MUSHROOMS & CHICKEN— Pre heat oven to 400 degrees.

2. Melt butter in a large (12 inch) oven proof skillet. Maybe cast iron. Over medium heat. Add garlic and sauté about 1 minute. Add mushrooms, salt and pepper and parsley. Cook while stirring occasionally until soft. Set aside into a separate bowl and allow to cool while preparing your chicken.

3. Pat breasts dry with paper towel. Season with salt, pepper, onion powder and parsley. Rub each piece to evenly coat with seasonings.

4. Horizontally slice a slit thru the thickest part of the breast making a pocket. Place two slices of mozzarella into each pocket.

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9. Divide mushroom mixture into four equal parts and stuff into the pockets. Reserve the juices from the mushrooms. If there are any mushrooms left save for later. Top the mushrooms inside of the chicken with 1 tablespoon grated Parmesan. Seal up with toothpicks.

10. Reheat the skillet and the juices that were left from mushrooms. The garlic butter will start to brown. Add the chicken and sear on each side until golden. Brown on both sides until golden brown. Cover pan and continue cooking in preheated oven for an additional 20 minutes or until the pink is gone and chicken is cooked.

11. CREAM SAUCE— Set chicken aside while making sauce. You could keep warm in the oven turned off. Drain all the juices from chicken and put in sauce pan.

12. Fry garlic in leftover pan juices about 1 minute. Reduce heat to low and add the mustard and half and half. Whisk.

13. Bring to a gentle simmer and add in any remaining mushroom and Parmesan cheese. Allow the sauce to simmer until the Parmesan cheese has melted slightly. If the sauce is too thin add the cornstarch/Water to thicken. Whisking quickly.

14. Season with a little salt and pepper to your taste. Add in the parsley and the chicken back into the pan to serve.

15. Serve over pasta, rice or steamed vegetables.

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