Ingredients:

  • 8 oz Cremini or Button mushrooms, finely chopped
  • 5 cloves Garlic (2 minced, 3 smashed and peeled)
  • 1/2 cup Shredded Mozzarella or Gruyère
  • 2 tbsp Fresh parsley, finely chopped
  • 0.5 tsp Salt
  • 0.25 tsp Black pepper, freshly cracked
  • 4 boneless, skinless chicken breasts (approx. 7 oz each)
  • 2 tbsp Olive oil
  • 3 tbsp Unsalted butter
  • 0.5 tsp Smoked paprika
  • 0.25 cup Heavy cream

Instructions:

  1. Sauté the 225g (8 oz) of chopped mushrooms in a dry pan over medium high heat until they hiss and release all moisture.
  2. In a small bowl, combine the browned mushrooms, minced garlic, mozzarella, parsley, and half the salt and pepper.
  3. Lay the chicken breasts flat and slice a horizontal slit into the thickest part, being careful not to cut all the way through.
  4. Divide the mushroom mixture between the four breasts and seal the opening with 2-3 toothpicks.
  5. Rub the chicken with olive oil, the remaining salt, pepper, and the smoked paprika.
  6. Heat your skillet over medium high. Place the chicken in the pan and cook for 5-7 minutes per side until the skin is golden and crackling.
  7. Add the butter and the 3 smashed garlic cloves to the pan during the last 3 minutes of cooking, spooning the foaming butter over the chicken.
  8. Remove the chicken once it hits 74°C (165°F) and let it rest on a warm plate.
  9. Pour the heavy cream into the pan with the garlic butter, whisking for 1-2 minutes until the sauce thickens and coats the back of a spoon.
  10. Spoon the velvety sauce over the chicken and garnish with extra parsley.