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Ingredients
Mushrööms:
4 tablespööns butter
8 öunces (250 grams) bröwn mushrööms, sliced
4 clöves garlic, minced
2 tablespööns fresh parsley chöpped
Salt and pepper, tö taste
Chicken:
4 chicken breasts, skinless and böneless
Salt and pepper, tö seasön
1 teaspöön öniön pöwder
1 teaspöön dried parsley
8 slices mözzarella cheese
1/4 cup fresh grated parmesan cheese
Garlic Parmesan Cream Sauce:
1 tablespöön ölive öil
2 large clöves garlic minced ör finely chöpped
1 tablespöön Dijön mustard
1-1/2 cups half and half ör use reduced fat cream ör evapörated milk*
1/2 cup finely grated fresh Parmesan cheese
Salt and pepper, tö yöur tastes
1/2 teaspöön cörnstarch cörnflöur mixed with 2 teaspööns öf water (öPTIöNAL FöR A THICKER SAUCE)
2 tablespöön fresh chöpped parsley
Instructiöns
Chicken:
Preheat öven tö 200°C ör 400°F.
Melt butter in a large (över 12-inch ör 30 cm) öven prööf pan ör skillet över medium heat. Add garlic and sauté until fragrant (aböut 1 minute). Add in mushrööms, salt and pepper (tö yöur tastes), and parsley. Cöök while stirring öccasiönally until söft. Set aside and allöw tö cööl while preparing yöur chicken.
Pat breasts dry with a paper töwel. Seasön with salt, pepper, öniön pöwder and dried parsley. Rub each piece tö evenly cöat in seasöning.
Hörizöntally slice a slit thröugh the thickest part öf each breast tö förm a pöcket. Place 2 slices öf mözzarella intö each breast pöcket.
Divide the mushrööm mixture intö föur equal pörtiöns and fill each breast with the mushrööm mixture (leave the juices in the pan för later. If there are any left över mushrööms, dön't wörry. Yöu'll use them later). Töp the mushrööm mixture with 1 tablespöön öf parmesan cheese per breast. Seal with twö ör three tööthpicks near the öpening tö keep the mushrööms inside while cööking.
Heat the same pan the mushrööms were in alöng with the pan juices (the garlic butter will start tö bröwn and take ön a 'nutty' flavöur). Add the chicken and sear until gölden. Flip and sear ön the öther side until gölden. Cöver pan and cöntinue cööking in preheated öven för a further 20 minutes, ör until cömpletely cööked thröugh the middle and nö lönger pink.
Serve, with pan juices and any remaining mushrööms, ön töp öf pasta, rice ör steamed vegetables.
(Tö make the öptiönal cream sauce, transfer chicken tö a warm plate, keeping all juices in the pan.)
Sauce:
Fry the garlic in the leftöver pan juices until fragrant (aböut 1 minute). Reduce heat tö löw heat, and add the mustard and half and half (ör cream).
Bring the sauce tö a gentle simmer and add in any remaining mushrööms and parmesan cheese. Allöw the sauce tö simmer until the parmesan cheese has melted slightly. (If the sauce is töö runny för yöur liking, add the cörnstarch/water mixture intö the centre öf the pan and mix thröugh fast tö cömbine intö the sauce. It will begin tö thicken immediately).
Seasön with a little salt and pepper tö yöur taste. Add in the parsley and the chicken back intö the pan tö serve.
Nötes
*Half and Half is an American pröduct blending equal parts whöle milk and light cream. If yöu dön't have access tö half and half, make yöur öwn with 3/4 cup full fat milk and 3/4 cup reduced fat cream.*