Mushroom Stuffed Chicken Breasts With Madeira Wine Sauce

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 teaspoon olive oil, divided
• 2 cups diced cremini mushrooms or 2 cups diced button mushrooms
• 1 clove garlic, minced
• 1/4 teaspoon pepper
• 4 (4 ounce) boneless skinless chicken breast halves
• 4 (1/2 ounce) slices gouda cheese or 4 (1/2 ounce) slices fontina cheese
• 3/4 cup low sodium chicken broth
• 1/4 cup madeira wine or 1/4 cup dry sherry
• 1 teaspoon cornstarch
• 1 teaspoon water
• 4 small cremini mushrooms (optional) or 4 small button mushrooms, halved (optional)
• thyme (optional)

Recipe

• 1 heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
• 2 add diced mushrooms and garlic; saute 3 minutes.
• 3 stir in pepper, and set aside.
• 4 cut a horizontal slit through the thickest portion of each breast half to form a pocket.
• 5 stuff 2 tablespoons mushroom mixture and 1 slice cheese into each pocket.
• 6 heat 1/2 teaspoon oil in skillet over medium-high heat.
• 7 add chicken; cook 6 minutes on each side or until chicken is done.
• 8 remove chicken from skillet.
• 9 set aside; keep warm.
• 10 add broth and madeira to skillet.
• 11 bring to a boil; cook 2 minutes or until reduced to 3/4 cup.
• 12 combine cornstarch and water; add to skillet.
• 13 bring to a boil; cook 1 minute, stirring constantly.
• 14 return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated.
• 15 serve sauce with chicken; garnish with mushrooms and thyme, if desired.