Mushroom-Stuffed Chicken Breast
Ingredients:
- 4 boneless, skinless chicken breasts, pounded to even thickness
- 1 pound fresh mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- Salt to taste
- Fresh parsley, for garnish
Instructions:
- Prepare the Filling:
- Melt butter in a large skillet over medium heat.
- Add onion and garlic, cook until softened, about 5 minutes.
- Add mushrooms and cook until browned and most of the liquid has evaporated.
- Sprinkle flour over the mixture and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and heavy cream until smooth.
- Stir in Parmesan cheese, thyme, pepper, and salt. Simmer until thickened, about 5 minutes. Remove from heat and let cool slightly.
- Prepare the Chicken:
- Cut a horizontal slit in each chicken breast, creating a pocket.
- Divide the mushroom filling evenly among the chicken breasts, stuffing each pocket.
- Close the pockets with toothpicks or kitchen twine.
- Bake the Chicken:
- Preheat oven to 375°F (190°C).
- Place the stuffed chicken breasts in a baking dish.
- Bake for 30-35 minutes, or until the internal temperature reaches 165°F (74°C).
- Serve:
- Remove the toothpicks or twine.
- Garnish with fresh parsley.
- Serve immediately with your favorite side dishes, such as roasted vegetables or mashed potatoes.
Tips:
- For a richer flavor, consider adding a splash of white wine to the mushroom mixture while cooking.
- If you prefer a creamier sauce, add more heavy cream or a dollop of sour cream to the filling.
- For a healthier option, use low-fat or non-fat chicken broth and heavy cream.
Enjoy this delicious and comforting dish!
