Mushroom Stuffed Chicken Breasts with Madeira Wine Sauce

READY IN: 40mins
Top Review by 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.

Ingredients Nutrition


  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.

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