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.