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Mushroom-Stuffed Chicken Breasts with Madeira Sauce

Yield 4 servings (serving size: 1 chicken breast half and 2 tablespoons 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.

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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.