Name: Mushroom-Stuffed Chicken Breasts
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 2 lbs boneless skinless chicken breasts; salt and pepper, to taste; 1 cup chopped onion, divided; 2 tablespoons butter; 2 garlic cloves, minced, divided; 1 lb mushroom, chopped small; 1/2 cup parmesan cheese; 1/2 teaspoon ground thyme; 1/4 cup breadcrumbs (as needed); 2 tablespoons olive oil; 1/2 cup white wine; 1 cup unsalted chicken stock; 1/4 cup heavy cream; 1/4 cup chopped parsley

Recipe by gailanng

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An elegant dish from mushroomrecipes.org.

Ready In:: 45mins
Serves:
Units:

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ingredients

2 lbs boneless skinless chicken breasts
salt and pepper, to taste
1 cup chopped onion, divided
2 tablespoons butter
2 garlic cloves, minced, divided
1 lb mushroom, chopped small
¹⁄₂ cup parmesan cheese
¹⁄₂ teaspoon ground thyme
¹⁄₄ cup breadcrumbs (as needed)
2 tablespoons olive oil
¹⁄₂ cup white wine
1 cup unsalted chicken stock
¹⁄₄ cup heavy cream
¹⁄₄ cup chopped parsley

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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