Mushroom-Stuffed Chicken Breasts
An elegant dish from mushroomrecipes.org.
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INGREDIENTS
Nutrition- salt and pepper, to taste
- 1
- 2tablespoons butter
- 2
- 1
- 1⁄2cup parmesan cheese
- 1⁄2teaspoon ground thyme
- 1⁄4cup breadcrumbs (as needed)
- 2tablespoons olive oil
- 1⁄2cup white wine
- 1cup unsalted chicken stock
- 1⁄4cup heavy cream
- 1⁄4cup chopped parsley
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DIRECTIONS
- Preheat oven to 400°F.
- Cut a pocket into each chicken breast and season the inside and the outside of the breast with salt and pepper. Set aside.
- In a large skillet over high heat cook 1/2 cup of onions with the butter until translucent, about 5 minutes.
- Add the garlic and the mushrooms, cook until soft and browned about 10 minutes.
- Remove from heat and pour into a bowl. Stir in the cheese and thyme. Add the breadcrumbs in increments until the mixture is stiff enough to form a loose ball.
- Stuff the mixture inside the chicken breasts.
- In the same skillet over high heat sear the chicken breast in the olive oil just until brown. Place on a baking sheet and put them in the oven to finish, about 10 minutes.
- Meanwhile add the remaining 1/2 cup onions and 1 clove garlic to the pan and cook until soft. De-glaze with wine.
- Add the chicken stock and cream and season with salt and pepper.
- Place the chicken breasts on a platter and pour the sauce over. Garnish with parsley.
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