Mushroom-stuffed Chicken Breasts

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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 wine
• 1 cup unsalted chicken stock
• 1/4 cup heavy cream
• 1/4 cup chopped parsley

Recipe

• 1 preheat oven to 400°f.
• 2 cut a pocket into each chicken breast and season the inside and the outside of the breast with salt and pepper. set aside.
• 3 in a large skillet over high heat cook 1/2 cup of onions with the butter until translucent, about 5 minutes.
• 4 add the garlic and the mushrooms, cook until soft and browned about 10 minutes.
• 5 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.
• 6 stuff the mixture inside the chicken breasts.
• 7 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.
• 8 meanwhile add the remaining 1/2 cup onions and 1 clove garlic to the pan and cook until soft. de-glaze with wine.
• 9 add the chicken stock and cream and season with salt and pepper.
• 10 place the chicken breasts on a platter and pour the sauce over. garnish with parsley.