Mushroom-Stuffed Chicken Breasts with Madeira Sauce

Sliced cheese is easier to stuff into the chicken breasts than shredded cheese; you can buy small amounts at the deli. Crimini mushrooms are dark brown and have a fuller flavor than button mushrooms. Serve Madeira sauce over the chicken and garnish with more mushrooms and thyme.

Yield:

4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 207
Caloriesfromfat 30 %
Fat 6.9 g
Satfat 3.1 g
Monofat 2.3 g
Polyfat 0.6 g
Protein 31 g
Carbohydrate 4.1 g
Fiber 0.5 g
Cholesterol 82 mg
Iron 1.6 mg
Sodium 207 mg
Calcium 117 mg

Ingredients

1 teaspoon olive oil, divided
2 cups diced crimini or button mushrooms
1 large garlic clove, minced
1/4 teaspoon pepper
4 (4-ounce) skinned, boned chicken breast halves
4 (1/2-ounce) slices Gouda or fontina cheese
3/4 cup low-salt chicken broth
1/4 cup Madeira or dry sherry
1 teaspoon cornstarch
1 teaspoon water
4 small crimini or button mushrooms, halved (optional)
Thyme sprigs (optional)

Preparation

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add diced mushrooms and garlic; sauté 3 minutes. Stir in pepper, and set aside.

Cut a horizontal slit through the thickest portion of each breast half to form a pocket. Stuff 2 tablespoons mushroom mixture and 1 slice cheese into each pocket.

Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; cook 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm.

Add broth and Madeira to skillet. Bring to a boil; cook 2 minutes or until reduced to 3/4 cup. Combine cornstarch and water; add to skillet. Bring to a boil; cook 1 minute, stirring constantly. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken; garnish with mushrooms and thyme, if desired.

Note:

Jeanne Kelley,

May 1997