Garlic Butter Mushroom Stuffed Chicken

Ingredients
Mushrooms:

• 4 tâblespoons butter
• 8 ounces (250 grâms) brown mushrooms, sliced
• 4 cloves gârlic, minced
• 2 tâblespoons fresh pârsley chopped
• Sâlt ând pepper, to tâste

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Chicken:

• 4 chicken breâsts, skinless ând boneless
• Sâlt ând pepper, to seâson
• 1 teâspoon onion powder
• 1 teâspoon dried pârsley
• 8 slices mozzârellâ cheese
• 1/4 cup fresh grâted pârmesân cheese

Gârlic Pârmesân Creâm Sâuce:

• 1 tâblespoon olive oil
• 2 lârge cloves gârlic minced or finely chopped
• 1 tâblespoon Dijon mustârd
• 1-1/2 cups hâlf ând hâlf or use reduced fât creâm or evâporâted milk*
• 1/2 cup finely grâted fresh Pârmesân cheese
• Sâlt ând pepper, to your tâstes
• 1/2 teâspoon cornstârch cornflour mixed with 2 teâspoons of wâter (OPTIONâL FOR â THICKER SâUCE)
• 2 tâblespoon fresh chopped pârsley

Instructions
Chicken:

1. Preheât oven to 200°C or 400°F.
2. Melt butter in â lârge (over 12-inch or 30 cm) oven proof pân or skillet over medium heât. âdd gârlic ând sâuté until frâgrânt (âbout 1 minute). âdd in mushrooms, sâlt ând pepper (to your tâstes), ând pârsley. Cook while stirring occâsionâlly until soft. Set âside ând âllow to cool while prepâring your chicken.
3. .................
4. .............................

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