Mushroom Stuffed Chicken Breasts with Madeira Wine Sauce

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Total Time
10 mins
30 mins
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  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.