Mushroom Stuffed Chicken Breasts with Madeira Wine Sauce

• Total Time: 40 mins
• Prep 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
• ¼ teaspoon pepper
• 4 (4 ounce) boneless skinless chicken breast halves
• 4 (½ ounce) slices gouda cheese or 4 (½ ounce) slices Fontina cheese
• ¾ cup low sodium chicken broth
• ¼ cup madeira wine or ¼ cup dry sherry
• 1 teaspoon cornstarch
• 1 teaspoon water
• 4 small cremini mushrooms (optional) or 4 small button mushrooms , halved (optional)
• thyme (optional)

Directions:

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.

Reviews

[Dr. Jenny]

DH and I enjoyed this stuffed chicken breast recipe last night. It was easy to prep, easy to make, and came together quickly. I really liked the taste of the madeira wine sauce over the chicken, however, I thought the chicken itself was missing a little something I couldnt put my finger on (good, just missing a little something). I wonder if using smoked gouda next time might enhance the chicken? The sauce needed no modification; it was great as is. Thanks for posting.