Nothing pairs better with mushrooms than an herby, garlicky butter. In the recipe below, the two are united as a stuffing for chicken breasts, which are basted with even more garlic butter before being baked. It might not be the perfect date-night recipe, but as comfort food, it's hard to do better.
Stuffing chicken breasts requires a bit of technique, but it's not difficult. Buy large chicken breasts and remove the tenderloin if it's still attached. Slice the chicken lengthwise through the narrower side, ensuring that your knife is inserted straight and that you don't cut through the top, bottom or other three sides. This will form a pocket into which you can stuff the mushrooms.
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Cooktop Cove
Garlic Butter and Mushroom Stuffed Chicken
4
20 minutes
40 minutes
1 hour
1 stick butter
5 cloves garlic, minced
1/4 cup chopped parsley
1 tablespoon butter
2 cups sliced button mushrooms
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup white wine (optional)
4 chicken breasts
Preheat the oven to 350 F.
Melt the stick of butter in a pan and add the garlic. Sauté for 2 minutes, just until fragrant, then remove from the heat and add the parsley. Set aside in a bowl to cool.
Heat the tablespoon of butter and add the mushrooms and the salt. Cook, stirring occasionally, until the mushrooms are browned and any residual liquid has cooked off. Add the black pepper and white wine (if using) and continue cooking until the moisture has cooked off. Set aside to cool.
Prepare the chicken breasts as detailed above.
Combine the mushrooms and about 3/4 of the butter mixture. Stuff the chicken breasts with the mushrooms, and use toothpicks to seal the open side. Baste with the leftover butter, cover with foil, and bake for 15 minutes.
Remove the foil and continue baking for 10 minutes. Remove the toothpicks before serving.
