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.
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)
How to Make It
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.
OMG this recipe is AMAZING!! I followed the other reviewer's suggestion and used smoked Gouda, and I only stuffed the cheese inside the chicken. I put two 8oz packages of regular sliced mushrooms into the sauce. I also had a 7.5oz pack of enoki mushrooms in my fridge that needed to be used up, so I used those as well. Never too many mushrooms in a dish! I completely forgot to add thyme at the end, and it didn't matter a bit. I also used way more garlic than what the recipe called for, and I'm glad I did. I can't wait to make this one again!!
I love this recipe and have been using it for years. I use smoked Gouda and any kind of wine that I have. Since getting everything stuffed inside the chicken has always been a problem I just add the mushroom mixture to the sauce and only stuff the cheese inside.